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Sunday, January 31, 2010

Cobb Salad and an Ode to Rx-Star Chic




It's Sunday again. Time to do a little refrigerator search and rescue. If you've read any of the other Sunday posts you know that Sunday is my bare bones day. I'm out of just about everything and I challenge myself to come up with a meal using what is left before I shop again.

Before I begin, I must take a moment to tip my hat to the ladies of Rx-Star Chic. I attended their clinic yesterday and had an amazing time. They are a newly formed group of ladies that focuses solely on women, teaching them all the "man things" at CrossFit. I got my first muscle up yesterday with their expert coaching. If you don't know what a muscle up is you need to look it up on youtube. Let me be the first to say it is not easy. It takes strength, balance, coordination and a huge dose of chutzpah (which is Hebrew for balls). If you live in the So Cal area, please check them out. I have included a link under my favorites.

Ok, back to the fridge. As usual, there are just a couple of things floating around in there so let's make a meal. I've got left over lettuce from last nights dinner, a couple of eggs, defrosted chicken breast, nitrate free turkey bacon (as usual), an over ripe - gettin ready to croak avocado, tomatoes, green onion... looks like the ingredients for a cobb salad to me!

What you'll need:

refer to list of items above plus:
garlic powder
herbs de provence
1/3 cup olive oil
1 lemon, squeezed
1tsp Dijon mustard

What you do:

Start by hard boiling a couple of eggs. While the eggs are cooking, cut up the raw chicken into bite size pieces and coat liberally with olive oil, garlic powder and herbs de provence. Saute the chicken in olive oil until it's nice and brown and cooked through. This is the same recipe as Herbed Chicken available under the "chicken button". Set it aside to cool. When the eggs are done run them under cold water to cool them off or plunge them in ice water.

Fry up the bacon in the same pan when the chicken is done. Too many pans going = too many dishes to clean. Chop the bacon, egg, tomatoes, green onion and avocado.

Put a couple of handfuls of lettuce on a plate and top it with some of each of the chopped ingredients and chicken.

Whisk up your olive oil, lemon juice, 1/2 tsp of garlic powder and 1 tsp of Dijon mustard. Poor some over the salad.

Enjoy!


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