Chicken, Fries & Salad

Chicken, Fries & Salad

Utensils needed:

Frying pan with a lid
Large oven pan
Cutting board & knife
Flipper
Large bowl

Ingredients needed:

5 pieces of frozen chicken (I used chicken, you could use whatever you would like)
½ cup of lemon juice (I used lemon juice you could use any liquid you would like)
3 tbs of olive oil
2 tbs Italian spices (basil, oregano, parsley, dehydrated garlic--feel free to switch these up)
1 tsp of salt or to taste (beware some meat is naturally salty)
1 tsp of pepper or to taste

1 head of romaine lettuce
½ cup cheese (I used aged cheddar, you could use whatever you would like)
1 tomato
½ red pepper (I used red you could use whatever colour you would like)
1 large green onion
+ red (purple) cabbage to taste (I used purple you could use whatever colour you would like)

½ package of frozen fries (Be careful when purchasing these be sure they don`t have gluten hiding in them)

• Preheat your oven to the directions on the fries; I throw them in the pan and into the oven straightaway and just add five minutes to the stated cooking time. Set timer.
• Set your frying pan on med-high and drizzle in olive oil. Add salt, pepper & spices; lay meat as flat as possible and pour the half cup of your chosen liquid over top. On goes the lid.
• While the chicken and fries are cooking (put them into the pan and into the oven if you waited for it to preheat) chop up the romaine lettuce, cheese, tomato, red pepper, green onion and the cabbage. Put chopped ingredients into the bowl and mix.
• Flip your meat and fries; add more juice to meat if needed. Set timer; chicken will generally only need another ten minutes to finish cooking at this point, and generally that is all your fries need to crisp up as well.

With this salad I used a raspberry vinaigrette which went really well as a sweet addition to the onion and peppers in the mix. Fries are great with salt and pepper sprinkled over top. Enjoy!

FOR NON-DAIRY: Substitute the cheese for berries or nuts--or just ignore this ingredient.


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