Thursday, February 9, 2012

Grilled Chicken Fiesta!

It's Thursday Night - Shabbos is on my mind, no time for elaborate dinners! So, here we have a simple grilled chicken platter which includes taco chips, shredded iceberg lettuce, chopped red onion, tomatoes and grilled chicken slices. The grilled chicken was drizzled with olive oil, sea salt and Mrs. Dash, broiled for 10 minutes on each side. Although it is not in the picture, a delicious garlic mayo dressing and salsa accompanied it. 



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6 comments:

  1. Rachel MargoliesFebruary 9, 2012 at 2:47 PM

    Great idea, easy and delish! I know you probably didn't use a recipe for the garlic mayo dressing, but can you give me some idea of measurements??

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  2. Gluten Free GourmetFebruary 9, 2012 at 4:51 PM

    I KNEW you would ask! Here is my best estimation for you:
    3 Tablespoons Mayo
    1 T. Lemon Juice
    1 1/2 T. Sugar
    1/2 T. Pepper
    1 chopped up scallion
    2 cloves garlic (or 2 T. garlic powder)
    1/4 Cup olive oil

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    Replies
    1. Rachel MargoliesFebruary 10, 2012 at 7:07 AM

      Awesome, thanks! The 1/2T of pepper might kill me tho :) Gonna experiment without that, wish me luck!

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  3. Rebeca HeislerFebruary 9, 2012 at 5:27 PM

    Great Presentation on the tortilla chips! Chef Miryam...any tips to lessen the dryness of chicken tenders? Thanks

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  4. Gluten Free GourmetFebruary 9, 2012 at 5:35 PM

    Why, thank you, Enrique. In regard to the dryness of the chicken tenders - that is a very normal concern. Just make sure to drizzle with olive oil and don't over-broil. 10 minutes on each side should do the trick. :)

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  5. Rebeca HeislerFebruary 9, 2012 at 9:31 PM

    Thanks. That seems to adequately address my concerns about the dryness issue. Can't wait to try this myself!

    ReplyDelete

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