BBQ

I think I mentioned in my I love Salad post that my husband and I have been really enjoying what we call the “Big Salad”.  We have this for dinner once a week now and giggle about past Seinfeld episodes (did you catch the reference?).

I find it funny that without even trying to convince him, my husband is fully on board with whatever I put in front of him these days.  This one is a big hit though, so I thought I would share.

Big Salad

2 servings

Marinade Chicken

  • 1 boneless skinless free range chicken breast
  • 2 T olive oil
  • 1 T lemon juice
  • 1 T fresh oregano
  • 1/2 t salt
  • couple good grinds of fresh black pepper
  • 1 clove of garlic, sliced

Put this all in a Ziploc bag with one chicken breast and let marinate for a couple of hours.  At least one I would say but you could probably leave it for as long as 24.

Croutons

  • One slice sprouted wheat bread, cut into small cubes
  • 1 t olive oil
  • 1/2 t garlic powder
  • pinch salt
  • one or two grind of fresh black pepper

put all ingredients in a medium skillet and toss with your hands to coat the bread well with the oil and spices.  Cook over medium until desired brownness and then turn on low (as low as you can go) while you prepare the rest of the salad.  Stir occasionally.

Leaving them on low will allow them to crisp up a little and keep them warm while you prepare the rest of the salad.  They are better if you put them on top warm.  If they start to get too done, then turn them off and then give them a quick sizzle on medium high right before you eat to get them warmed up.

Cooking the Chicken

I like the chicken cooked on the BBQ myself.  This way it has that touch of smoky charcoal flavor that compliments the rest of this meal so well, but you could also use a grill pan, broil it or even cut it up and saute it if you are in a big hurry.

You will want the chicken to be done about 5 minutes before you are ready to eat so that it can rest for a few minutes, but still be warm when you put it on the salad.

We cook it on the BBQ and it takes about 20 minutes.  You will need to figure this out for yourself based on your chosen cooking style.

Assembling the Salad

These are just the veggies that I like and choose to use, but you could use anything you like and try to use what is in season right now for fresher, healthier vegetables.

  • 4 handfuls of organic salad green mix – I have the guy at the farmers market mix half baby lettuce and half spicy mix.  Yum!
  • 2 carrots (or one if it is large – the ones I get at the farmers market are about 4 inches long, so I use 2), diced small
  • 3 green onions, sliced
  • 1 handful of sugar snap peas, chopped
  • 1 handful of cherry tomatoes, halved (use whatever kind of tomatoes you like or are fresh and cut them to bit size)
  • raw sunflower seeds, raw pepitas, raw almonds (or whatever seed/nut combo you like) – about 2 T total per plate.
  • 2 T freshly ground flax seed
  • Your favorite dressing

Split the above ingredients between two plates and top with half the croutons and half the chicken.  Dress and enjoy.

I am not one to try “diet” or “low fat” or “low calorie” foods.  I would much rather enjoy a very small amount of the real thing than a bunch of icky tasting, preservative laden, low this or that crud.  But, popped chips I just couldn’t resist.  What the?

So, the concept is that they air pop the chip.  They have popped corn chips and popped potato chips.  I’ve seen them the last couple trips to trader joes, but haven’t had any desire to do anything low anything.  I’m an emotional eater.

Finally starting to recover from this roller coaster of a summer, I have reluctantly been looking for ways to cut back on my calories a bit.  But,  a girl still needs her salty oily snack (and chocolate too of course, but I still haven’t figured out how to do that low cal) so I decided to give these a try.  And we have a winner!

These popped treats are suprisingly good.  I chose the BBQ flavor, as something low cal is always better with a punch of flavor.  Unlike like their cardboard flavored baked cousins, these chips actually taste like potato chips.

It’s very odd though, don’t get it in your head that these are anything like a real potato chip.  It is really more the texture of a dense funion, which in my book isn’t necessarily a bad thing.  But, whatever they are, they taste like a real potato chips.  And, the BBQ seasoning rocks.

I’m not sure about other brands, but the Trader Joes brand has nothing funky it.  It’s just potatoe, oil and seasoning.  No baking or frying. no preservatives and no shit stain producing pseudo oils.

I would love to be able to link you to a Trader Joes BBQ flavored Popped Potato Chip information page, but alas, nothing like that exists.  So, this is what I’m gonna do.

Find a Trader Joes near you

and…

I am pretty sure (I have absolutely NO proof at all of this – it’s just a little too similar to look past) that TJs licenses these chips from PopChips.