{"id":269,"date":"2012-03-10T17:49:37","date_gmt":"2012-03-11T01:49:37","guid":{"rendered":"http:\/\/www.greencarrotclub.com\/?p=269"},"modified":"2012-03-10T17:58:08","modified_gmt":"2012-03-11T01:58:08","slug":"chicken-salad-with-tomatoes-romaine","status":"publish","type":"post","link":"https:\/\/www.greencarrotclub.com\/?p=269","title":{"rendered":"Chicken Salad with Tomatoes &#038; Romaine"},"content":{"rendered":"<p><a href=\"http:\/\/www.greencarrotclub.com\/wp-content\/uploads\/2012\/03\/LR-0205-small.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-280\" title=\"LR-0205 small\" src=\"http:\/\/www.greencarrotclub.com\/wp-content\/uploads\/2012\/03\/LR-0205-small.jpg\" alt=\"\" width=\"400\" height=\"353\" srcset=\"https:\/\/www.greencarrotclub.com\/wp-content\/uploads\/2012\/03\/LR-0205-small.jpg 400w, https:\/\/www.greencarrotclub.com\/wp-content\/uploads\/2012\/03\/LR-0205-small-300x264.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p>First prepare some <a href=\"http:\/\/www.emerils.com\/recipe\/14\/\">Emeril&#8217;s Essence creole seasoning<\/a>. \u00a0I first saw this in a recipe for chicken marsala and it&#8217;s pretty good. \u00a0It&#8217;s just a combination of some basic pantry spices. \u00a0I cut the salt in half. \u00a0From experience, 2 tablespoons left things too salty.<\/p>\n<ul>\n<li>2 1\/2 tablespoons paprika<\/li>\n<li>1 tablespoon salt<\/li>\n<li>2 tablespoons garlic powder<\/li>\n<li>1 tablespoon black pepper<\/li>\n<li>1 tablespoon onion powder<\/li>\n<li>1 tablespoon cayenne pepper<\/li>\n<li>1 tablespoon dried leaf oregano<\/li>\n<li>1 tablespoon dried thyme<\/li>\n<\/ul>\n<p>Keep this in an airtight container and use for seasoning other dishes. \u00a0This will be used to lightly marinate the chicken before baking. If you can prepare the chicken the day before, do so and then store in the fridge. \u00a0That way it will be cool when you use it the next day in the salad.<\/p>\n<p>I chose to use plain yogurt to hold the salad together instead of mayonnaise. \u00a0I think it works well and it&#8217;s better for you. \u00a0I originally used 1 small plain greek yogurt container, but this didn&#8217;t end up being enough, so I added another small container of just plain yogurt. \u00a0You want it to be pretty moist. \u00a0If not serving right away, store chicken salad in an airtight container. \u00a0I have some cheap Ikea containers that I mistakenly used this time. \u00a0The onions definitely wafted through and I just hope nobody on the bus could smell them too.<\/p>\n<p><a href=\"http:\/\/www.greencarrotclub.com\/wp-content\/uploads\/2012\/03\/LR-0206-small.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-283\" title=\"LR-0206 small\" src=\"http:\/\/www.greencarrotclub.com\/wp-content\/uploads\/2012\/03\/LR-0206-small.jpg\" alt=\"\" width=\"400\" height=\"239\" srcset=\"https:\/\/www.greencarrotclub.com\/wp-content\/uploads\/2012\/03\/LR-0206-small.jpg 400w, https:\/\/www.greencarrotclub.com\/wp-content\/uploads\/2012\/03\/LR-0206-small-300x179.jpg 300w\" sizes=\"auto, (max-width: 400px) 100vw, 400px\" \/><\/a><\/p>\n<p>I really wish they sold celery by the stalk or at least half a head (is that correct, a head of celery?). \u00a0I usually only use a couple of stalks and then end up watching it wilt and turn whitish-green in my fridge. \u00a0Supposedly wrapping leftover celery in foil will preserve it for longer.<\/p>\n<p>Instructions<\/p>\n<p><em>makes 3 servings<\/em><\/p>\n<ul>\n<li>2 chicken breasts, butterflied into 4 thin pieces<\/li>\n<li>Emeril&#8217;s Essence creole seasoning<\/li>\n<li>2-3 Tablespoons olive oil<\/li>\n<li>12 oz. plain yogurt (greek or just plain)<\/li>\n<li>1\/4 cup red onion, diced<\/li>\n<li>1\/2 cup celery, diced (~2 stalks)<\/li>\n<li>salt &amp; pepper to taste<\/li>\n<li>2 romaine hearts, torn into bite size pieces<\/li>\n<li>1 cup cherry tomatoes, halved<\/li>\n<\/ul>\n<p>Dressing:<\/p>\n<ul>\n<li>1\/2 cup olive oil<\/li>\n<li>juice from 1 lemon<\/li>\n<\/ul>\n<p>Preheat oven to 400 degrees. \u00a0Combine ~1 Tablespoon of Emeril&#8217;s Essence with 2-3 Tablespoons of olive oil in a medium sized bowl. \u00a0Mix chicken with this until evenly coated. \u00a0Place coated chicken in baking dish and bake for ~20 minutes or until juices run clear. \u00a0Another easy way to cook the chicken is on a George Foreman type grill. \u00a0Once cooked, allow to cool and shred chicken using a fork. \u00a0Once you find the grain of the chicken go to town, using the fork face down.<\/p>\n<p>Mix chicken with yogurt, onion, and celery. \u00a0Add salt and pepper to taste.<\/p>\n<p>Whisk together olive oil and lemon. \u00a0Toss romaine and tomatoes with dressing. \u00a0Top with a big spoonful of chicken salad.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>First prepare some Emeril&#8217;s Essence creole seasoning. \u00a0I first saw this in a recipe for chicken marsala and it&#8217;s pretty good. \u00a0It&#8217;s just a combination of some basic pantry spices. \u00a0I cut the salt in half. \u00a0From experience, 2 tablespoons &hellip; <a href=\"https:\/\/www.greencarrotclub.com\/?p=269\" class=\"more-link\">Continue reading<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-269","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.greencarrotclub.com\/index.php?rest_route=\/wp\/v2\/posts\/269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.greencarrotclub.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.greencarrotclub.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.greencarrotclub.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.greencarrotclub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=269"}],"version-history":[{"count":7,"href":"https:\/\/www.greencarrotclub.com\/index.php?rest_route=\/wp\/v2\/posts\/269\/revisions"}],"predecessor-version":[{"id":282,"href":"https:\/\/www.greencarrotclub.com\/index.php?rest_route=\/wp\/v2\/posts\/269\/revisions\/282"}],"wp:attachment":[{"href":"https:\/\/www.greencarrotclub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=269"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.greencarrotclub.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=269"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.greencarrotclub.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}