Braised Pulled Pork - Chicken Breast & Salad

This is the first entry on what will be a day to day record of the meals we cook for dinner. Tonights first entry is kind of a double entry. We'll be starting the preparation for a meal we will be having tomorrow night, as well as preparing tonights dinner.

Slow Braised Pulled Pork
We're starting off with a Picnic Pork Roast on low/medium heat with some extra virgin olive oil. We got around three cloaves of Garlic to start off with. We just crush them and throw them in the pot. Also some chopped onions - White or red is fine. Tonight we're using half a white onion chopped roughly into chunks. As soon as the onions and pork start to carmelize we introduce a half a can of chicken broth, turn down the heat to low and let it cook.



Chicken Breast Salad
We started off with two individual chicken breasts. They've been thawed and flattened out and then seasoned with lemon pepper, drizzled in olive oil in a grill pan, and heated on medium. We cooked it for about 10-15 minutes on each side and then sliced and served over a green salad of fresh vegetables, romaine lettuce, tomatoes, carrots, and avocadoes. This is a dish meant to feed 4 adults. We're cutting up the chicken into strips and dividing equally amongst 4 portions of salad.


We put on a little lemon pepper seasoning and then pan fry until golden brown.








Chicken should be white in the middle (no pink showing) and cut into strips and then put into the salad.








We prepared a nice fresh salad of romaine lettuce, red onion, carrots, avocadoes, and tomatoes.








Place the chicken over the salad and serve with your favorite dressing. Joe opted for the Roasted Pepper Italian Dressing and Maija chose the Ranch. Mikie kept it simple with a little Balsamic Vinaigrette.