The challenge: Making dinner after a long work day
The problem: Not wanting anymore takeout or delivery
The solution: Delicious and simple chicken salad
Today's secret ingredient: White Truffle Mustard
So, did you think I was all talk when it comes to food? Think again, because this Foodie knows a thing or two about food and how to make life simple and delicious by making meals that will have people eating your food give you that look! Yeap, that famous look of approval that tells they are truly enjoying your food, and in my case as a Latina, the look that makes them proclaim that you are now ready to get married! (sarcasm alert).
White Truffle Mustard is really what the name implies - mustard infused with white truffles, dare I say more?
I discovered this mustard in none other than France (mais oui). Since then, this mustard has become my go-to ingredient when it comes to marinating chicken and even salmon! You can find this mustard right next to the regular mustard or "sauces" aisle of your favourite grocery store.
Due to the fact that this delish discovery is both mustard and truffles, the flavour and smell is quite potent (the good one though) so the marinating is literally less than 5 minutes while you are prepping the rest of your meal. Here is how I used this beautiful ingredient...
Recipe: White Truffle Mustard Chicken Salad
Ingredients:
In a separate bowl, mix the baby spinach, cilantro, rainbow tomatoes, goat cheese and avocado (sliced).
Start heating up the pan on high heat. Once hot, add chicken to pan and let it fry until golden (4-5 mins). Once golden but not yet fully cooked, leave the chicken cooking for another 5-7 mins at medium heat. The golden juices will start settling in with the chicken. Remove the chicken from the pan.
Plate the salad mixed in the bowl and add sliced almonds and dried apricots to taste. By the way, these two ingredients make the salad go the extra mile...dried apricots will balance the saltiness of the avocado and mustard (plus they are a good source of fiber), while the almonds will mix in well with the falvour of the truffles from the mustard. Highly recommended.
Once the salad has been plated and the above ingredients added, take the chicken and place it on top of the salad. Slice the boiled egg and garnish on top of the salad. Lastly, dress the salad to taste with the EVOO and Balsamic vinegar et Volià!
Simple, tasty and healthy chicken salad for any occasion or when you are feeling your most lazy, yet don't want to order one more pizza or cook up $2.00 packaged noodles.
Buen Provecho,
Foodies Inc.
It is as such, that I have created what I call my first edition of The Secret Ingredient. Aside from reviewing restaurants, I will also share with you unique recipes that will hopefully inspire you in the kitchen. The caveat? there will always be a secret ingredient used that will hopefully be the inspiration point for some of you.
So without further due, today's secret ingredient is White Truffle Mustard.
White Truffle Mustard is really what the name implies - mustard infused with white truffles, dare I say more?
I discovered this mustard in none other than France (mais oui). Since then, this mustard has become my go-to ingredient when it comes to marinating chicken and even salmon! You can find this mustard right next to the regular mustard or "sauces" aisle of your favourite grocery store.
Due to the fact that this delish discovery is both mustard and truffles, the flavour and smell is quite potent (the good one though) so the marinating is literally less than 5 minutes while you are prepping the rest of your meal. Here is how I used this beautiful ingredient...
Recipe: White Truffle Mustard Chicken Salad
Ingredients:
- 1 lb of lean chicken breast, sliced
- 1 tbs of white truffle mustard
- 1/2 Lime
- Salt and Pepper
- Cilantro
- Baby spinach
- 1/2 lb of rainbow tomatoes (or cherry tomatoes)
- Goat Cheese (can use feta if preferred)
- 1 avocado
- 1 boiled egg, sliced
- 1 tbs of sliced almonds
- 1/2 lb of dried apricots (sliced in half)
- EVOO (extra virgin olive oil) + Balsamic vinegar (mixed)
In a separate bowl, mix the baby spinach, cilantro, rainbow tomatoes, goat cheese and avocado (sliced).
Start heating up the pan on high heat. Once hot, add chicken to pan and let it fry until golden (4-5 mins). Once golden but not yet fully cooked, leave the chicken cooking for another 5-7 mins at medium heat. The golden juices will start settling in with the chicken. Remove the chicken from the pan.
Plate the salad mixed in the bowl and add sliced almonds and dried apricots to taste. By the way, these two ingredients make the salad go the extra mile...dried apricots will balance the saltiness of the avocado and mustard (plus they are a good source of fiber), while the almonds will mix in well with the falvour of the truffles from the mustard. Highly recommended.
Once the salad has been plated and the above ingredients added, take the chicken and place it on top of the salad. Slice the boiled egg and garnish on top of the salad. Lastly, dress the salad to taste with the EVOO and Balsamic vinegar et Volià!
Buen Provecho,
Foodies Inc.
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