So I’m forced to be courteous and helpful as I make my way down the hall.
In the process, people stop me to say “Welcome Back. About that report” or “How was your trip, you think you could take a look at this before getting settled in”. This just makes me pick up my pace and act like I can’t hear the guy down the hall telling me that he can’t get logged into his system this morning.
The warm chicken and nectarines go well with the peppers, and the mustard vinaigrette brings it all together perfectly. It worked out so well for my lunch, which I enjoyed in the solitude of my office. While sitting under my desk watching the second season of Scandal on Hulu. Mr.President!
Tomorrow I think I’ll work from home.
Warm Chicken Salad W/ Nectarines and Peppers
Prep Time- 20 mins Yield- 4 servings
Leftover roast chicken, wrapped in foil and re-warmed
4 cups of salad greens, such as arugula, red leaf, romaine, or baby spinach
2 nectarines, sliced thin
4 small sweet peppers, slivered
1/4 cup of toasted pecans
2 tablespoons fresh rosemary, minced
2 shallots, sliced thin
Juice of 1/2 a lemon
2 tablespoons sherry vinegar
1 tablespoon whole grain mustard
1/2 cup olive oil
Re-warm roasted chicken in oven at 350 for about 10 minutes
Combine chicken, mixed greens, peppers, nectarines and pecans in a large bowl. In a separate small bowl, whisk together rosemary, shallots, lemon juice, sherry vinegar and mustard to combine. Continue whisking while slowly adding in olive oil until emulsified. Add dressing to salad and toss until well combined. Serve immediately.
Note to self- the chicken can also be added in cold..or not added at all. I like hot chicken on my salad..I’m weird like that.. won’t you join me on the hot chicken on salad train.