{"id":120,"date":"2024-04-25T17:00:28","date_gmt":"2024-04-25T17:00:28","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=120"},"modified":"2025-10-11T04:14:01","modified_gmt":"2025-10-11T04:14:01","slug":"chicken-salad","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/chicken-salad\/","title":{"rendered":"Chicken Salad"},"content":{"rendered":"

Ingredients<\/span><\/h3>\n

Makes 1 serving<\/em><\/p>\n

4 strips of bacon
8 cherry tomatoes
1 head romaine lettuce
\u00bd red onion
\u00bd avocado
1 hard boiled egg<\/p>\n

Buttermilk Ranch:<\/h5>\n

\u00bd cup sour cream
\u00bd cup buttermilk
3 tbsp fresh parsley
1 tbsp chives
\u00bd tbsp Worcestershire sauce
\u00bd tbsp apple cider vinegar
1 clove garlic
\u00bd tbsp dill
\u00bc tbsp onion powder
paprika, garlic powder, salt, and pepper to taste<\/p>\n

Chicken<\/h5>\n

1 chicken breast
1 lemon
1 sprig fresh rosemary
\u00bd cup olive oil
\u00bd cup chicken stock
2 cloves garlic
\u00a0<\/p>\n

Procedure<\/h3>\n

Buttermilk Ranch<\/span><\/span><\/span><\/h5>\n

Add buttermilk sour cream and mayo into a mixing bowl and mix.<\/p>\n

Add parsley and chives.<\/p>\n

Add worchestershire sauce, vinegar, and spices and mix very well.<\/p>\n

Pour into jar and let stand overnight.<\/p>\n

Lemon Rosemary Chicken<\/span><\/h5>\n

Cut chicken into halves and pound into cutlets.<\/span><\/p>\n

Juice the lemon into a bowl and combine with olive oil and chicken stock.<\/span><\/p>\n

Place the cutlets into a bag with mixed juice and place the rosemary and leftover lemon in the bag.<\/span><\/p>\n

Get as much air out of the bag as possible before sealing and refrigerate for 4 – 24 hours.<\/span><\/p>\n

Once marinated, put the chicken and mixture into an oven safe baking pan covered with tinfoil and bake for 10 min.<\/span><\/p>\n

Remove foil and continue cooking until 160F internal temp.<\/span><\/p>\n

Cover with tinfoil again and allow to rest until 165 internal temp.<\/span><\/p>\n

Cut into strips or as desired.<\/p>\n

Eggs<\/span><\/h5>\n

Place eggs in water so that the eggs are submerged about 1 inch under.<\/p>\n

Heat uncovered on high until boiling.<\/p>\n

Remove from the heat.<\/p>\n

Cover and let stand 15 min.<\/p>\n

Place eggs in an ice bath until completely cooled.<\/p>\n

Salad and Bacon<\/span><\/h5>\n

Chop bacon into small bits and cook until desired.<\/p>\n

While cooking, chop lettuce, onions, and avocado, and eggs into bite sized pieces.<\/p>\n

Arrange neatly onto plate, drizzle with ranch and serve.<\/p>\n

Enjoy!<\/p>\n\n\n
\n\n\n\n

\"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

Ingredients Makes 1 serving 4 strips of bacon8 cherry tomatoes1 head romaine lettuce\u00bd red onion\u00bd avocado1 hard boiled egg Buttermilk Ranch: \u00bd cup sour cream\u00bd cup buttermilk3 tbsp fresh parsley1 tbsp chives\u00bd tbsp Worcestershire sauce\u00bd tbsp apple cider vinegar1 clove garlic\u00bd tbsp dill\u00bc tbsp onion powderpaprika, garlic powder, salt, and […]<\/p>\n","protected":false},"author":1,"featured_media":121,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61],"tags":[68,10,50,26,74,28,41],"class_list":["post-120","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-","tag-best","tag-chicken","tag-egg","tag-fresh","tag-healthy","tag-salad","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=120"}],"version-history":[{"count":7,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/120\/revisions"}],"predecessor-version":[{"id":585,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/120\/revisions\/585"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/121"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}