Romaine, onion, carrots, cucumber, mushrooms tossed with Caesar dressing.
Perched on top:
- Cubed avocado
- grated Parmesan cheese
- pan braised chicken breast
For the chicken, rinse and pat dry one skinned and boned chicken breast. Season to taste with salt, pepper, and herbs (I used marjoram this time). Heat 2 tablespoons of olive oil in a small frying pan on medium high. Lay the breast into the oil and let it sit for 3 or 4 minutes, until nicely browned. Turn it, and let the other side brown for 2 or 3 minutes. Add about a cup of liquid, chicken stock, water, or my personal choice, dry sherry. Reduce heat, cover, and let simmer for 5 or so minutes, until the liquid is gone. If you then watch carefully for the pan to begin to brown, you can deglaze it with a tablespoon or so of sherry, and coat the breast in the rich brown juices that result. Remove from the heat and test for doneness. I can tell by touch--the surface gives to slight pressure but immediate rebounds--but if you are not certain, make a small incision into the thickest part and pry it apart to look for pink meat. If you see some, put it back on the fire, add a little more liquid, and cover for a few more minutes. When done, remove from heat and let it sit for 5 minutes. Then cut it up and top the salad. Manga!
A glass of Sauvign Blanc goes well with a salad of this sort.
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