Everything chicken salad!

Making:

Everything cabbage chicken salad

1 serving prepared

Here's what I have:

Protein:
6.2 oz Chicken tenders

Salt and Pepper (not pictured)

Vegetables:
5.5 oz Red cabbage

3.8 oz Tomato

1 Persian cucumber

0.2 oz of butter

0.9 oz white vinegar

1 tsp everything bagel seasoning

Preparation:

The chicken was prepared using a cast iron skillet while it was warming up I seasoned the chicken with a bit of salt and pepper.

Next the white wine vinegar and everything bagel seasoning to the red cabbage were mixed together.

Once the skillet was hot the chicken went on and was cooked for 2 minutes per side. The skillet was then taken off of the heat, covered and allowed to sit for 2 more minutes. While the chicken was finishing up the tomatoes were cut in half.

To plate, the Cabbage was added to the Bowl first followed by cucumber and tomato with the chicken on top.

The plate!

- Kris

Comments

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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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