Grilled Chicken Salad in a Flash

Johnnycakes and I totally spaced on dinner tonight. I honestly forgot and didn't even think about preparing dinner until around 5 p.m. today. We've been really busy to say the least. Luckily, Johnnycakes took some initiative and defrosted some chicken breast in the microwave which is one of my pet peeves. I know that's kind of a weird pet peeve but it's true.

We also had a perfectly good head of romaine lettuce that had been in the fridge untouched for over a week. I chopped the lettuce and gave it a "spin" in the salad spinner. We had plenty of fresh veggies for making a grilled chicken salad.

Johnnycakes also took the rather unorthodox method, by a Couple of Cooks standards, and fried the chicken in a frying pan with an inch of extra virgin olive oil. The chicken wasn't breaded but I'm sure the olive oil added a lot of fat. Oh well, it tasted good! We fried it on each side for about 10 minutes on med-high heat and then cooked it on low for another few minutes.

I topped the salad with fried red onions, delicious Maryland tomatoes, shredded carrots, chopped celery, croutons and Parmesan cheese. We also used a Greek salad dressing which was basically oil and vinegar with seasonings.

The chicken had lots of flavor and was still warm when we ate it. Not too shabby for dinner on the fly. Not to mention I saved a little bit and made some chicken salad for lunch tomorrow. Yum!