Today I am the 'gallerina' at The Village Potters, and on those days I usually bring foods to prepare in our studio kitchen. My studio mate Sarah is working hard to finish glazing a kiln load of pots and load it later today, so I told her I would bring food to prepare us lunch, and that it would fit within her preferred eating regimen, which is basically protein with fruits and vegetables, no refined grains, sugars, or saturated fats.
|Chicken in the marinade.|
|That moment when you realize you've completely failed as a taking-pictures-|
of-your-food-for-social-media member of society.
Literally, the last bite of chicken.
Marinade for the chicken:
2 cups white wine, or rice wine vinegar
1 TBSP extra virgin olive oil
3-4 cloves pickled garlic, sliced
generous pinch of sea salt
1 tsp. turmeric
small bunch parsley, chopped
small handful of basil, chopped
1/4" nub of fresh turmeric, grated
1/2" nub of fresh ginger, grated
2 large chicken breasts, no skin, no bones
Mix all marinade ingredients, then add chicken and let marinate 4 hours or overnight.
I used a Foreman Grill - you can use a grill pan, or even a grill! Get it hot, and grill approx. 7-8 minutes per side. If you close the Foreman grill, that amount of time just about does it - it all depends on the thickness of the chicken breasts. Remove them from the grill, but don't cut them until you're ready to plate them on the salad.
for the salad:
1 head of Romaine
2 cups mixed baby greens
1/2 cup baby carrots
1/2 yellow pepper, sliced
3 large crimini mushrooms, thinly sliced
1 grapefruit, sectioned
1head broccoli, lightly steamed
1/2 cup cherry tomatoes
1 avocado, chopped
1 hard boiled egg
1/2 cup walnuts
1/4 sweet onion, thinly sliced
Toss salad ingredients together in a large bowl. Sprinkle with salt and balsamic vinegar. Slice the chicken into strips or chunks, and place on top of the salad. Enjoy!