It’s hard to believe that we’re not done with the pandemic yet. It has been over a year since I offered my last in-person cooking class on making Limoncello. The week following that class we were in lockdown. That was mid-March 2020.
So today I’ll be starting with a little humor to help relieve some of the stressors we’ve all pent up. This week’s recipe includes chicken so I thought a few chicken sayings and jokes:
- Money can’t buy happiness, but it can buy chickens and that’s almost the same thing.
- Chickens make me happy, you not so much.
- The rooster may crow, but the hen delivers the goods.
- He said I had to choose between him and the chickens. I miss him sometimes.
- I ordered a chicken and an egg off the internet. I’ll let you know which comes first.
If I were a chicken, here’s what I might say
- I poop breakfast (eggs), what’s your superpower?
And for the younger crowd (my cousin Miggy)
- What do you call a bird who is afraid to fly? Chicken.
Hope those put a smile on your face. Moving forward…
Chicken: a go-to protein to add to our meals. And it is so versatile to use in recipes.
Since there are only two of us in our house, a whole chicken can last us three or so meals. Here’s one that’s basically a chop and drop in a dish.
Ingredients chopped.
Mixed and ready for seasoning.
Add dressing of your choice. I dressed the salad with blue cheese, hubby preferred ranch dressing. For a Tex-Mex spin, sprinkle a little taco seasoning over the salad.
Ingredients
- 1 cup cooked chicken, diced
- 1/2 cup broccoli
- 2 cups romaine lettuce, chopped
- 1 Roma tomato, diced
- 1/2 cup cucumber, diced
- 3 green onions, sliced
- 1 cup black beans, drained and rinsed
- 1/3 cup cheddar cheese, shredded
- 1/2 avocado, diced
- 1 tablespoon lime juice
- Pinch of jalapeno spice
- Pinch of cilantro, dried
- Salt and pepper to taste
Instructions
- Mix all ingredients and sprinkle with seasonings.
- Serve with or without dressing.