Roast Chicken And Salad The Day After Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Clean the chicken thoroughly. Sprinkle salt, pepper, cayenne, lavender, lemon, and garlic on chicken. Bake in preheated oven until golden brown, about 20 minutes.
• Let chicken cool, and then pull it into small strips. Add roasted almonds, onions, celery, Dressing and herbs. Mix together all ingredients in Dressing, add to chicken and mix. Can be served by itself or on a sandwich.
• Mix all ingredients together.

Steps:

• In a large mixing bowl, combine spinach leaves, chicken, scallions and about 3/4 cup of cilantro.
• Halve the avocados, and discard pits. Scoop out curls with a spoon, or peel avocados, and cut fruit into chunks or slices. Add to the salad.
• In a small bowl, stir together salt, lime zest and lime juice. Whisk in oil and pepper to taste. Pour over salad, tossing gently by hand to mix.
• Arrange salad on a large plate or in a salad bowl, and sprinkle with remaining chopped cilantro. Serve immediately.

Steps:

• For chicken, heat oven to 350 degrees. Place chicken in ceramic or glass baking dish. Squeeze lemons on top; leave halves in dish. Add garlic, rosemary, olive oil and mustard. Season generously with salt and pepper, and rub chicken inside and out with all ingredients in pan. Place breast side down, and season once more. Roast, turning and basting once, until a meat thermometer reads 160 degrees, about an hour. Remove from oven, and cool.
• Place chicken on a cutting board with a groove or lip to catch all juices. Cut chicken, and serve as you wish. Pour juices and shreds of meat on cutting board back into baking dish. Pick small pieces of meat from backbone and from wings, and add to dish. Discard lemon halves. Wrap dish in plastic, and refrigerate.
• For the salad, spoon off fat from pan the next day. Allow pan juices to come to room temperature. With a wooden spoon, mash garlic and mustard together in a wooden or ceramic bowl. Mix in vinegar, and gradually add olive oil. Mix until smooth, and season with salt and pepper. Tear handfuls of lettuce in half, and add to bowl. Toss until well coated.
• To serve, scrape up drippings, juices, bits of meat, garlic and rosemary from pan, and divide among four plates. Place greens on top. Warm bread in a low oven, then place on side of plate.

Steps:

• Recipe adapted from Jane Doerfer
• Toss the chicken with lime juice, generous amounts of black pepper and a pinch of dry mustard. Let sit for at least 30 minutes in a glass bowl. Tilt the bowl and remove any juices if you wish. Add remaining ingredients. Mound in lettuce leaves.

Steps:

• Preheat oven to 350 degrees. Spread pecans in a single layer on a rimmed baking sheet. Toast in oven until fragrant, stirring occasionally, about 10 minutes. Remove from pan; let cool completely.
• Pull chicken from the bone; discard bones, and cut meat into 3/4-inch pieces. Transfer to a medium bowl; add scallions, celery, apples, raisins, and oregano. Season with salt and pepper. Add dressing; toss to combine. Chill, covered, until ready to serve.

Steps:

• In small bowl, combine Originals Oven Roasted Chicken Breast, Greek yogurt, red onion, celery and lemon juice.
• Divide chicken mixture, spring mix, cranberries, apples and pecans in half.
• To assemble, begin by placing chicken and dressing mixture into the bottom of 2 jars.
• Next add lettuce then finish by topping with cranberries and pecans and tighten lids.
• Once ready to eat, empty jar into a bowl, mix and enjoy!