Looking for a nice tasty and light dinner?
How about Caesar Salad with Tender Chicken and Sweet-Roasted Rosemary Acorn Squash?
|The hubby and I went to Fresh Market this past weekend and found our inspiration for tonight's dinner:|
|Hence, the "His" & "Hers" Salads|
This dinner was easy to fix with minimal clean-up. Plus, it didn't "weigh you down" afterwords. (There's no "rock in ma' stomach" tonight!)
My hubby loves Caesar salad, but have you ever looked at the nutrition of "the Caesar's" at restaurants?
So, making a Caesar Salad at home is generally far better-for-you - It dosen't hurt that this version is served with a side of deliciousness!
Now, if you buy your own Caesar dressing, making a Caesar salad itself isn't rocket science.
However, to me, the most challenging part is making a Tender and Juicy Chicken Breast with which to top the salad. 'Cause, in
the husband's my opinion, Chicken makes a Caesar salad more of a "dinner" meal.
I highly recommend following this recipe for making standard chicken breasts - It's amazing was marinating the chicken overnight in milk + vinegar + salt will do. No more dry chicken breasts!
1 lb chicken breasts, cut into strips
3/4 cup milk
1/2 Tbs white vinegar
1/2 tsp salt
1/4 tsp poultry seasoning
1) Place all ingredients in a large storage baggie in the refrigerator. Let marinate overnight.
2) The next day, heat a dutch oven (or skillet) on the stovetop. Add 1/2 Tbs olive oil to dutch oven and remove chicken from storage bag. Cook chicken on medium until cooked through.
3) Set chicken aside to cool. Slice and serve.
Now to the delicious side - Sweet-Roasted Rosemary Acorn Squash
Before tonight, I have never taste Acorn Squash.
I didn't know what I was missing!
I really like this stuff!
It's kind of hard to describe because it has a flavor that's a bit different from other squash varities, but, if I had to compare it, I would say the texture is similar to a spaghetti squash (but not as stringy) and the taste is like a hint of summer squash + spaghetti squash + pumpkin-ish.
Sorry, not real clear, I know, but Acorn Squash really is it's "own" squash variety.
I will definitely cook it again. (I like it better than Butternut Squash).
Sweet-Roasted Rosemary Acorn Squash
Adapted from The Pioneer Woman
1 Acorn Squash
1 Tbs olive oil
Salt, to taste
1 Tbs brown sugar
1 Tbs Rosemary, dried
1) Preheat oven to 400 degrees.
2) Slice Acorn Squash in half and clean/scoop out seeds.
3) Coat halved squash with olive oil and salt. Cover with foil. Roast for 20 minutes
4) Remove squash and fill the cavities with brown sugar, butter, and rosemary. Return to oven, covered, and bake for 20 minutes.
5) Remove foil. Baste the squash with the butter/brown sugar/rosemary mixture. Bake uncovered the last 20 minutes.
6) Cool and serve.