We eat plenty of chicken but we usually grill or smoke it and rarely make it baked. I have a ton of recipes saved for various baked chicken dishes so when Sam, over at My Carolina Kitchen, posted her recipe for Chicken with Lemons and Olives, I decided it was time to try one. I followed her recipe as written and rather than repeat it here, please pop over to her site for it and some great shots, courtesy of her husband, Meakin.
Since we ate a green less meal for Bev's birthday, we sided the chicken with steamed asparagus topped with parmesan and a salad Bev has been making for a while thanks to a recipe from neighbor Pat - don't know it's origin. It calls for romaine, but we used lettuce from our garden, along with our spinach and radishes. Here's the just washed greens pile and the garden lettuce patch (mostly romaine), including some swiss chard and a cauliflower (I ran out of room where it went and just had to plant it somewhere).
We all really like the salad and the recipe is:
1/2 C. of sugar (Bev uses Stevia)
1/3 C. lemon juice
2 t. chopped onion (or green onion)
1 t. Dijon mustard
1/2 t. salt
2/3 C. oil
1 T. poppy seeds
2 bags romaine lettuce
4 oz. shredded Swiss cheese
1 C. cashews (Bev likes to use glazed almonds)
1/4 C. dried cranberries
1 apple, cubed
1 pear, cubed
Bev makes the dressing then uses whatever we have on hand for the salad including tomatoes but the fruit, nuts, and dressing are key.
Here’s my plate.
If you like olives and you like lemon, you will surely like the chicken – Bev and I both loved it. Thanks Sam.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: Easter Dinner At Almost Heaven South
Two years ago: Blackened Crappie Ala Dave
4/22/12 meal date
4/22/12 meal date