It is hot in Atlanta right now.
I repeat. It is hot in Atlanta right now.
It is the kind of hot where the only thing appealing at the end of the day is curling up in a fetal position in an over – air conditioned apartment while drinking gallons of ice water. Coming home and slaving over a hot stove is NOT appealing!
Cold salads are generally the only thing that sound appealing to us on some days. During our first summer in Atlanta, we got bored eating the same combination of lettuce, tomatoes, grilled chicken and ranch dressing every night, so lately – with the help of some suggestions from friends – we’ve been branching out and experimenting with different ingredients in our salads. Enter in this week’s dinner.
1 cup uncooked Rice
Romaine Lettuce
Start by throwing your chicken in a pot of boiling water.
I like boiling the chicken and then putting it on the skillet or grill because it cooks through in the water and doesn’t get dried out on the heat.
Turn your burner on med (cast iron) – med/high (other materials), flip the chicken often.
Cook your rice (I boil 2 cups of water, stir in 1 cup rice, 1 tbsp. of butter and 1 tsp. of salt, cover and let simmer on low for 20 minutes).
Chop your lettuce.
Slice your tomatoes.
And chop your cucumbers.
Start building your salad. I did it in this order: Lettuce, tomatoes, cucumbers and rice.
Slice up the chicken and that goes on next.
The finishing touches.
Because otherwise the title of this post would be “Chicken Salad”.
Voila!
