Make Your Own Salad (Bar)

Having six kids to feed who all have different tastes has led me to ‘make your own’ nights. Make Your Own Pizza, Make Your Own Grilled Cheese, Make Your Own Salad, etc.

Last night I found a super deal on organic boneless skinless chicken at the supermarket, but it had to be cooked right away. I looked through the the pantry and refrigerator and put together the following:

8 chicken breast halves
1/4 C. olive oil blend
2 tsp. fresh minced ginger
1 tsp each rosemary and thyme
2 C. low sodium chicken broth
2 peaches
1/2 C. cooking sherry

Season both sides of chicken with ginger, rosemary and thyme.

Brown both sides of chicken in 2 skillets in oil. Have lids handy, and meat thermometer.

Remove chicken from skillets and discard oil. Add peaches, sherry and broth to skillets. Return chicken to skillets and bring to boil. Lower heat and simmer until internal temperature of the largest piece is 165 degrees.

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Remove chicken. Freeze leftover broth/sherry mixture for future recipes.

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I refrigerated the cooked chicken overnight and chopped about half of it up for our Make Your Own Salad Bar.  I discarded the peaches today, as I couldn’t think of what else I could use them in!   I’ll be scouting recipes for what to do with the other half!

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Other items seen in the picture of Austin’s salad include:

Leftover garlic toast as croutons.
Frozen edamame (that I defrosted by running it under water)
Grape tomatoes
Baby salad mix
Chopped chicken
Shredded Cheese

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Other items you could put out: Endless!!
Peppers
Onions
Cucumbers

You get the idea. Whatever your family likes. The kids unanimously agreed that Make Your Own Salad should be at least once a week!

They don’t even mind when it involves using up leftovers, so it’s more like a smorgasbord.

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