Recently, I was given a small task to do that involved a bit of work. I have to say that I really enjoyed it and the result turned out quite well, even if I was a little tired after doing it. Then again, the lawn does need to be cut every once in a while.
However, I’m not talking about lawn maintenance today. Rather, I’m going to produce the result of a small challenge that I was set the other day. Now, normally I wouldn’t have done this so quickly, but it just so happened that we had some chicken in the fridge that was supposed to go to stir-fry, but that hadn’t happened just yet. So, I made the decision to reroute the chicken to this recipe.
Usually we buy boneless, skinless chicken breast (proof of that is the 6 pounds that are sitting in the freezer after buying three bags of it when it was on sale for $4.99 per 3-pound bag). However, the chicken that was supposed to go to the stir-fry still had the skin and bones on it. I’ll spare the full details, but suffice it to say, in the process of boning it, I managed to cut through a latex glove and nicked my left index finger while trying to sharpen a knife. But a Band-Aid and a new glove later, I was back in business. Fortunately, I only had to do this to two of the breasts; I had a couple left from the first bag of chicken breasts we had gotten.
Here’s a tip to y’all – if you don’t have a juicer available (I could have sworn that we did have one, but I’ll be buggered if I know where it is, either the manual or the electric one), save yourself some hassle and buy a bit of ReaLime juice or the generic equivalent. I certainly didn’t mind having to squeeze all 8 halves of lime, but ya know, it does get tiring after a while. However, I’m not totally sure what the price of the juice is, but for the four limes, we paid a total of $3.16, so it wasn’t too bad of a price (79¢ each) to pay. I also decided to pick up some ginger – that wound up being something like 68¢ or so (a couple of pieces, at $3.79 per pound).
After I had gotten done with the chicken, I had put it into the bag and intended to pour the marinade over it; well, actually, it’s supposed to be the other way around, so I wound up using a bowl and fork anyways.
While the chicken was sitting in the fridge marinating, I started in on chopping up the vegies for the Greek salad that I had decided on making. Another very straightforward recipe, and one that you can add or subtract ingredients to at will, I would think. I had decided to use cucumbers, roma tomatoes, red onion, and celery in the main salad mix, and also chopped up an avocado (that’s been sitting in the fridge for almost three weeks now, but as you’ll see, is still good enough to eat – not a single brown spot on it) and got some feta cheese for myself because I’m the only one who likes those items here. (Interesting side story about the avocados – when we were stocking up on them 3 weeks back, the checker at the store we got them from said that she didn’t get avocados; my response was that I tried it and liked it; she should consider doing the same, they were on sale for 98¢ each at the time.)
While the chicken was cooking in the frying pan, you could really smell the fresh ginger in it, and it was a great smell I must say. I put together the vinaigrette using red wine vinegar and the trusty extra virgin olive oil, and put it on the side so that it could be added at will.
Overall, I’d have to say that it was a great meal – dead simple to make too, even though it took me about an hour and a half to do it all (most of that was the prep for the chicken though, along with slicing and squeezing the limes). The only thing I wasn’t totally keen on was how sharp of a taste the vinaigrette had. Then again, I’d never really had something like that before.
The good thing was that we had enough left over for me to have it again for lunch, just needing a bit of microwaving (that’s why the post is timestamped 11:23 but not appearing until now; I took a break for lunch ;)). I also did some adjustment to the vinaigrette by adding a little bit more olive oil and using apple cider vinegar. I also added a bit of lemon juice and that really helped to make the taste less sharp.
Of course, what would it be if I didn’t include pictures?
First off, the marinade mixed up, along with the limes
Here are the vegies, cut up and ready to go.
The chicken, just about ready to be taken out of the pan
Here’s the spread, ready to serve up (and yes, I did do some editing on the photo)
The salad, as I had it for lunch today
It’s my lunchtime routine now.