The story behind Monday’s dinner is quite interesting, so let me set the scene for you:
- Hungry and tired gator gal comes back to her dorm room after riding her bike back from the last iBurn class of this year.
- Said girl wastes 30 minutes resting, jamming out to music and wasting time on Pinterest.
- Her stomach really starts to growl, so she decides to whip out the electric skillet to stir-fry some chicken.
- Just as the sun is setting and she opens the fridge, the power in the ENTIRE dorm goes out.
In other words, hungry gator gal became a hungry, frustrated and sitting-in-the-dark gator gal.
Despite the inconvenience, the two-hour power outage forced me to use a flashlight to study for my Spanish grammar and composition final exam on Wednesday.
When the power FINALLY came back on at 8:45 p.m., I ran to my fridge and whipped up the fastest meal I’ve ever created using the odds and ends from my fridge and freezer. Total preparation and cook time for this sweet, fresh salad was about 15 minutes.
Summer Salad with Cinnamon Chicken
- 4 ounces boneless, skinless chicken breast
- 1 tablespoon olive oil
- 2 dashes cinnamon
- 1 dash black pepper
- 1-2 tablespoons raspberry vinaigrette salad dressing
- 1/2 tablespoon honey
- 1 tablespoon slivered almonds (Almond Accents’ honey roasted are the best!)
- 1 slice cheese (I used provolone)
- Small handful broccoli slaw
- Small handful diced green bell peppers
- Small handful frozen peas
- Small handful fresh, diced cucumber
- Small handful frozen blueberries
- 1/4 cup fresh, diced tomatoes
- 5-6 red, seedless grapes cut into quarters
- 5 baby-cut carrots, diced
- 1 frozen end-slice of whole-wheat sandwich bread torn into chunks (It will defrost and soak up the salad dressing; tastes like croutons)
- Heat an electric skillet or small frying pan to medium-high heat.
- Cut the chicken into bite-sized pieces. Put the oil and spices on the chicken and mix with your hands until everything is evenly distributed.
- Add the chicken to the pan or skillet. Continuously stir and cook until all sides are golden-brown.
- Remove the chicken from the heat and set aside in a large bowl.
- Cut all the fruits and veggies and add to the bowl. Also add the cheese and bread chunks.
- Add the honey and salad dressing and stir everything together.
Please don’t be intimidated by the ingredient list. The only reason the list is so long is because of all the fruits and veggies I incorporated into the meal. This salad would also be great for a quick lunch.
- What is your favorite “quick” meal?
- What is your favorite summer recipe?