I was thinking last night when I got home from work that I don't post enough basic stuff. Food that I make on a regular basis when I get home from work and school. Why not? I mean, I am running a food blog here. Might as well post stuff that is easy, cheap and good...even if it is basic. This is pretty much as basic as it comes and I'm sure most of you know how to make a chicken salad, but this is just how I like to do it.
- 2 boneless chicken breasts
- Masterpiece Caribbean Jerk Sauce
- 1 bag salad mix, or chop up your own
- 1 cup of shredded cheddar cheese
- 1 cup croutons of your choice
- Dressing of your choice
Preheat your oven to 400 degrees F.
Again, this is a very basic chicken salad and you can add or subtract anything you want. This is just the stuff I had on hand. I actually ended up buying thinly sliced chicken breasts, but usually I buy just regular ones. Take your chicken breasts, lay them on a piece of parchment paper, fold the parchment paper over top the chicken breasts and pound the chicken thin. Try to get them the same thickness to help them cook evenly. I like thin chicken breasts because they cook quicker, more evenly and sometimes when you have a thick piece, the outside dries out before the inside is done.
This is probably my favorite store bought chicken marinade, it's so freaking good! I always have a bottle on hand for those quick meals. Place your chicken in a bowl or ziplock bag, add in some of the Caribbean jerk sauce and toss to coat. Place some aluminum foil on a baking sheet and spray with cooking spray. Place the chicken on the baking sheet and bake for about 15 min (depending on thickness of chicken) or until the internal temperature reaches 165 degrees F.
While the chicken is baking, wash your salad mix, get it as dry as possible and place in a bowl. Add in your dressing of choice (I like ranch) and toss the salad to coat. Place salad on a plate, sprinkle with cheddar cheese, croutons and whatever your little heart desires. Whenever chicken is done, slice it up and place on top your plated salad. Enjoy!
If you don't already own a kitchen thermometer, do yourself a favor and go pick one up. They are inexpensive and they will deliver pin point accuracy of the doneness of whatever you're cooking. Sure there are other ways to determine doneness, but these will just help you be more accurate. Here is a doneness temperature chart:
Take particular note to the pork temperatures, please....PLEASE stop overcooking your pork people! There hasn't been an outbreak of trichinosis caused by pork in like 30 some years. It's ok to cook your pork to medium! I usually shoot for 140 degrees F when cooking pork. Get yourself a kitchen thermometer and I promise you, your cooking will benefit from it!