This is the “Home Made Lunch Meat” recipe with additional directions for making it into a delicious salad. Other ideas for cooking chicken are at the end.* Water chestnuts and bamboo shots are optional, and can be replaced with other vegetables of your choice like celery, cucumber or bell pepper. Because it is made without mayonnaise, this salad has less omega-6 oil than most others. It can be served over a bed of greens or in a sandwich with a cup of soup.
Ingredients:
2 lb(s) boneless skinless split chicken breasts -- or chicken tenders
1/4 cup(s) soy sauce
1/4 cup(s) olive oil
2 lime -- juice from both
3 garlic clove(s) -- crushed
1/4 cup(s) plain yogurt
2 tbsp olive oil
1 green onion -- diced
1/4 tsp pepper
1/4 cup(s) water chestnuts -- chopped-OPTIONAL
1/4 cup(s) bamboo shoots -- chopped-OPTIONAL
Directions
1. If you have made the lunch meat already, skip to step #4. Put chicken into a ziplock bag, lay flat, and pound with a meat pounder until approx. 1/2-3/4” thick all over. Use something else sturdy if you do not have a meat pounder.
2. Lay chicken in 13 x 9 baking dish, cover with garlic, lime juice, olive oil and soy sauce. Pick pieces up with a fork and turn over twice to blend marinade ingredients.
3. Cover dish with tin foil and place in refrigerator to marinate all day or all night. Heat oven to 350 degrees. Bake covered approx. 45-60 min. ( Smaller pieces like chicken tenders take less time so watch carefully after 25 min.) Done when center of thickest part is 160 degrees with meat thermometer.
4. Remove from oven and place meat on cutting board. Cover with tin foil tent and rest 10 min. Slice half of the chicken thin for sandwiches and store in baking juices in a covered container.
5. Chop the other half in 1” chunks and then starting with plain yogurt, add all other ingredients. Salt to taste and add a dash of garlic powder for more flavor if desired. Serve on bread with cheese and something fresh on the side, or over a bed of fresh greens with a vinaigrette.
Cooked Chicken: Buy a rotisserie chicken. Or cook chicken on the bone: Grease a baking sheet or pan with olive oil. Rub olive oil on chicken and roast on greased baking sheet at 450 degrees until chicken is no longer pink and the skin is crisp; 30-40 minutes.
OTL 2011
