A February Salad

Usually when it is February I am thinking of warm comfort foods, not salads. But the weather was nice enough for a salad, and making a salad was a good way to use up the rest of my leftovers from my fried noodles and vegetables Fried Noodles with Stir-Fry Vegetables. I also got to use up the rest of my mango dressing. Curried Rice and Chicken Salad with Mango Chutney Vinaigrette. Believe it or not, I am currently almost completely out of leftovers. I get so excited when I can find new ways to use up all my leftovers. 🙂

It was really just a very simple salad that used up the rest of my leftovers. I marinated a chicken breast in lime juice, curry and cayenne pepper, then grilled it up and laid it on top of my salad once it was cooked.

This simple salad was just some romaine lettuce, a little extra sweet baby corn and the leftovers of my fried noodles and vegetables. I tossed the noodles and vegetables in the mango vinaigrette then placed it all on top of the lettuce and added the cooked, sliced chicken on top. I finished it all off with a sprinkling of the remainder of my chopped basil, green onions and cilantro and … voila! My salad was done. The only thing it needed was a glass or two of my favorite barrel aged Chenin Blanc and our simple, easy-peasy dinner was complete. We enjoyed the “summer-like” weather and a nice tasty salad as well before the colder weather came back to us once again.

Enjoy the sunshine while you can, for tomorrow, it just may snow, particularly here in Colorado. 🙂

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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