Monday, March 8, 2010

Monday Menu ~ Chicken Cashew Sald (Plus a bonus!)

So here's the scoop on today's recipe:  this is from Farelli's, and it's known there as Phil's Creation Salad.  I haven't a clue who Phil is.  If you go, you must try this.  Years many, Connie?  Six?  I think six.  Yikes!...Connie made this for dinner when we were at a women's retreat together.  I remember seeing all her bowls of separate ingredients sprawled across the counter, and she told us we could build our own salad.  She told us it came from Farelli's and that it was best with everything on it, though she was her uber-gracious self and told us to leave off anything we didn't like.  So I decided, uncharacteristically, to put everything on it, even though I didn't think I would like some of it.  But I loved it.  Since then, I love to make this salad, especially when it's just for Brad and I and we can eat gobs of it with warm, cheesy garlic bread.  Mmm.  Anything for warm, cheesy garlic bread.

Chicken Cashew Salad (Phil's Creation) 

1 bag of romaine lettuce, or mixed greens, or whatever
2 chicken breasts
cashews...about 1/2 cup?, chopped coarsely
1 (8 oz.) can pineapple tidbits, drained well
4 pieces good bacon
1/2 onion, caramelized
1/2 cup-ish grated cheddar cheese
honey mustard dressing

For the bacon...go to the meat counter and get a few pieces of good bacon.  It is just so much better.  I like the apple-wood smoked bacon, and a little goes a longer way, so you don't have to use as much.  Cook it and tear it into bite-size pieces, or crumble it, or cut it with you knife.  You know, however YOU like to do it.

For the chicken...cook it however.  You can grill it and then cut it into bite-sized cubes, or just cube it and saute it or bake it...I am aware there are plenty of ways to do this.  Do it however you like it best.

For the's a good tutorial on caramelizing if you haven't done this a lot before.

Just throw all this stuff together, and top with the honey mustard dressing.  I like it best when the chicken and bacon are warm.

While the chicken is cooking, make yourself some cheesy garlic bread.  You'll be glad you did.  Sorry there are no enticing pictures...I'm just providing you with opportunities to use your imagination.

How about a bonus recipe?  I'm just in a generous mood today, I guess.  Actually I'm stalling from what I need to do, enjoying this little cocoon of blogging.  So here's another picture-less recipe!

I found this on Pioneer Woman's Tasty Kitchen last week, and have discovered that I can finally make myself some decent "coffee" at home!  I'm totally cutting my sugar way back (and could REALLY use some warm chocolate chip cookies tonight. it's been so long.  they miss me.  they would calm me tonight.  but I'll resist.)  Anywho, where in the world was I?  Coffee...yes.  Here's a great iced mocha for you all:

Shaken-Not-Stirred Iced Mocha (I just made that name up!)

3/4 cup strong coffee, cooled
3/4 cup milk
2 TBSP flavored creamer (I'm loving the sugar free French vanilla)
2 TBSP chocolate syrup (I'm using sugar free and learning to love it)
1 packet Truvia (or the Styrofoam-y sugar substitute, if you must)
4-5 ice cubes

Place all ingredients into a container with a tight-fitting lid.  Shake like crazy.  Pour over ice and enjoy!  (I even made this hot one chilly morning and it was delicious. Just, obviously, skip the ice cubes and use hot coffee.)

1 comment:

  1. The coffee recipe reminds me of how I make those coffee toddies! So creamy and yummy!