Part of the secret in life is to eat what you like and let the food fight it out inside. —Mark Twain
Monday, October 3, 2011
Menu 33: Chicken, Potatoes, and Broccoli Salad
Oven-fried chicken is so simple to pull together, so I serve it often on busy nights. Chicken tenders are just the right portion size and there are usually some in the freezer. Tonight, I made this recipe but omitted the pecans—it’s tasty either way. On the side, we had mashed potatoes and Broccoli Salad. I love the salad’s combination of sweet and salty and smoky and vinegar-y. Enjoy!
4 broccoli crowns, cut into florets
4 bacon slices, cooked and crumbled
1/4 red onion, minced
1/2 cup dried cranberries
1/4 cup sunflower seeds, toasted
1/2 to 3/4 cup mayonnaise
2 to 4 Tbsp. apple cider vinegar
2 Tbsp. sugar
1. Combine broccoli and next 4 ingredients. Stir together mayonnaise and next 2 ingredients; toss with broccoli mixture. Season with salt and pepper to taste.