This week I bring you BBQ grilled chicken-in strips or in a sandwich.
I cut boneless, skinless chicken breasts into bun-size pieces and strips. I marinated them in bottled BBQ sauce all day. (I usually do as much meal-time fixing in the morning as I can manage.)
I also made some hard-boiled eggs and refrigerated them for a salad later.
About 30 minutes before dinner, I cut up some new potatoes and put 1/4 stick of butter in a baking pan with them. I sprinkled with garlic salt. 400 degrees for 30 minutes. I stir a few times.
At dinner time, I threw the chicken on the grill. I scavenged my fridge for salad fixings. I almost always have Romaine hearts in my fridge and I happened to find some spinach, a cucumber, onion, and tomatoes. I put some of the hard-boiled eggs and some grated cheese on top for a Chef's Salad. I love homemade dressing and so I made this Greek Dressing. It's so easy. I don't even follow the recipe sometimes when I'm feeling lazy-I just use oil and vinegar as a base, and a little mustard, basil, and oregano. It always turns out delicious. Oh, and croutons. A salad isn't a salad without croutons.
Some of us like chicken sandwiches:
Some of us like it plain dipped in ketchup or BBQ sauce:
The best part: I had leftover salad and chicken for lunch for Abbey and I the next day.