Why did the chicken cross the road?

Why did the chicken cross the road?

I don't know.

I do know you should try this recipe.

Maple-Dijon Spinach Salad with Grilled Chicken.

Firstly, I don't measure. Unless I am baking. It's fun. Try it with me.

Secondly, this is so dang good you will probably want to thank me a million times.

Thirdly, lets get on with it, shall we?

The ingredients you need:

One bag baby spinach (don't be a pansy and be all scared of e coli and the like) (ok, if you are a pansy, nuke the baby spinach for about 30 seconds to kill any 'questionable' stuff, but don't come crying to me when your spinach is droopy)

One 'thingy' of crumbled Gorgonzola cheese. I know I never cease to amaze you all with my stunning and large vocabulary. I use thingy here to mean, among other things, a bowl of already crumbled Gorgonzola cheese. I don't know how much. How much do you like Gorgonzola? There's your answer. This is your salad, make it your own. And yes, any type of crumbled Blue Cheese will work.

Dijon mustard. Doesn't have to be THE dijon mustard (Grey Poupon), but it must be dijon. Make sense?

Maple syrup. The real stuff, yo. Trust me.

One red onion, sliced into rings.

One or two or three or more grilled chicken breastesssess cut into strips. Depends on if you are eating this yourself or serving this mighty fine salad to your family.

Pepper bacon, fried crisp and crumbled. Ok. Now this merits a serious question and the question is this. How much bacon? The correct answer is of course "You can never have too much bacon" Remember this and life will always be great.

Roasted red peppers. I cheat and dig them out of a jar. I like a couple on my salad. But this is YOUR salad, remember? You can leave 'em off or even used sun dried tomaters if you so wish.

Let us assemble this sucker, shall we?

Start with a nice bed of spinach. OOooooOOO

Upon this bed of delicious greens, place ever so gently a sliced, grilled chicken boob.

Gingerly sprinkle the glorious crumbles of pepper bacon all over the salad. Let it rain from between your fingers to finely cover the salad.

Next, take a few onion rings and place them in a delightful Olympics rings style arrangement.

Control yourself whilst you sprinkle the Gorgonzola over this mound of sinfully good...stuff. Go ahead, sprinkle more. MORE. MORE I SAY! MORE!

Sorry, I got carried away.

Oh yes, we are nearly finished. Take the roasted peppers, they have been crying out for your attention and now, they get the attention they so deserve. Place them smack in the middle, right on top. Let them shine. Make an X with them if you want. An X to mark the spot.

Now, find a small bowl. Any small bowl will do. Pour some maple syrup into this bowl. As much as you think you will need to drown the salad in. Next, add a dollop or two of the Dijon mustard. Go on. It needs this. Do not be afraid. I would never lead you astray. Whisk, whisk with all your might! Make the two into one. It's a lovely thing.

Stop yourself. Dip a finger in. Go on. Now, lick your finger. Does it need a bit more Dijon? Perhaps a dash more of maple syrup? Maybe it is perfect? Remember, this is your salad.


Now, the serious task of bathing this glorious salad. Drizzle the dressing you just whisked into a frenzy all over the salad, leave no nook or cranny behind. Drizzle. Slowly. You don't want too much, but to not have enough of this dressing drench your salad is a crime.

Now that you have this beautiful creation in front of you, EAT IT ALREADY? What are you waiting for?

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