Today for lunch we had chicken caesar salad. It came from a bag, because bagged salad is easy and the perfect size for a meal salad for two people. Getting just lettuce is cheaper, but your time is also valuable, and prioritizing is important.
So the lettuce went in a big bowl, and I started the chicken. Lemon pepper chicken again, because we love it. It ends up
tasting delicious, and you can just dump the whole thing in the pan so the chicken ends up with a little bit of sauce. About 2/3 of the way through cooking, I cut up the chicken with shears so that it’d be in little bite-sized chunks and even more thoroughly coated in seasoning. I cannot overstate how much I love lemon pepper chicken. When the chicken’s done, I put the dressing and croutons in the salad, put the lid on our giant plastic bowl, and shook vigorously to toss it. Divvy that up in two dishes, add some optional parmesan, and put the chicken on top.
A little more about marinades: my mom has much the same approach to cooking that I do, very casual and haphazard (as you might guess, neither of us are big bakers). So she just had basic principles for a marinade.
Basic marinade ingredients:
- something sweet (honey, sugar, w/e)
- something acidic (citrus juice, vinegar, soy sauce)
- an oil (one that’s liquid at fridge temperatures)
The acidic thing is supposed to make the meat more tender, I think the sweet thing is supposed to balance that flavor-wise, and the oil is, like, the transfer medium to make the meat taste more like the stuff in the marinade. Or something. I’m not 100% on why it works, I just know it does. Generally you’re going to want more than just the basics – like, you could theoretically marinate the chicken in just honey, lemon juice, and vegetable oil, but it’d be really sad without the pepper in it, too.