(at the minimum) on this blog? Remember how it is already the second week in January and this is my first post of the year? Oops! If once your fail, try, try again, right? Here's to second, third, and fourth tries at life!
mustard (or Dijon mustard)
olive oil (or sesame oil
Blend all ingredients in a small bowl with a whisk. Refrigerate while you work on the salad
In skillet, cover chicken with water. Add chicken, carrot and green onions. simmer, turning once, until chicken is no longer pink inside, about 15 minutes. Place heaping 1 tsp (5 mL) chickensalad in each croustade
⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken. Repeat, ⅓ lettuce, ½ red pepper, ½ poblano pepper, ⅓ corn, ½ tomatoes, ½ red onion, 1 cup cheese, ⅓ bacon and ½ chicken
Arrange the chicken on the spinach salad. You may think that making a recipe from a gourmet chef would be too time consuming and difficult, but this was so easy and he gave some great tips about making your chicken breasts into cutlets