Dijon mustard chicken salad

Making:

1 serving prepared

Here's what I have:

1.5 cup Mixed greens

1/4 cup Cherry tomato

1/4 cup Cucumber

1/4 cup roasted potato

1 tbsp Dijon mustard

1 tsp Bacon butter

1 tsp Shallot sliced thin

5 oz Chicken sliced thin

1 tsp Carolina bold and Tangy seasoning

Preparation:

The salad greens tomato cucumber and a little bit of shalidor laid out in the plate and set aside. The potatoes were leftovers that had been roasted for 30 minutes at 400 degrees.

The chicken was cooked in the bacon butter ar medium heat until mostly cooked. The potato was added along with the Dijon mustard spice mix.

The heat was turned to low and everything was mixed well to ensure it was coated in the mustard mix. Total cook time was 8 minutes.

The plate!

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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