Oooo Puck... lemon pepper chicken salad???
Mom does lemon pepper chicken ( you can tell who doesnt cook in this house)
Do you have a recipe for that ? Or is just just the lemon pepper chicken cut up in a salad ?
Well, here is how I do it...
- Perpare your salad mix how you like it, before you cook the chicken. This way the chicken will still be hot when you serve it. I like the cheese to melt a little on the salad. Also, I toss the drressing into the mix, before putting the chicken on. Again, because I like the chicken good and hot when you eat it. Tossing after you put the chicken on cools the chicken some.
- Liberally coat skinless chicken boobies with lemon pepper. For a little more zip, let them marinate for a few hours in lemon juice first.
- Olive oil in a saute pan, make sure the oil is good and hot BEFORE you put the chicken in it. This is key as you want to seal in all the goodness right away. Sear each side for like a minute, then turn the heat down a bit and cook the boobies until they are done. We like cooked mushrooms, so I cooked them in the same pan after the chicken was done.
- After the chicken is done, cut into bite sized pieces.
- Place chicken pieces (and cooked schrooms if desired) on top of salad mix in plate/bowl/serving thing of choice. Then put your cheese on top of chicken.
- Enjoy! I recommend a nice Riesling to go with this. Sweeter wines are good with tangy chicken. I really like the Yellow Tail Riesling.