Notice something different around here?!? Maybe the gorgeous new header, the pretty colors, the photo of K&K over there on the left? Yes, we got a makeover! The wonderful, talented Kelly of Fabulous K is behind all of the pretty that you see here. She seriously blew me away with her design and I couldn't be happier with her work! You should go check out her design services if you are in the market for that sort of thing or her blog if you like pretty things. Thank you Kelly!!
To celebrate the pretty new blog, I made a bread salad. This salad is inspired by a few different recipes and by the lovely asparagus that is available right now. It is kind of cheating to eat a salad with bread in it, but this salad is just so delicious, especially since the bread sort of soaks up the dressing. A small plate of the salad was very filling and satisfying. I didn't mix together the whole salad since it was just me eating it, and I didn't want the dressing to make everything soggy for my lunch. I'm pretty excited about these leftovers though, even if it means having to carry a few different containers with me on my walk to work. What do you usually bring for lunch? Am I a crazy lady for trying to assemble a salad like this?
Chicken and Asparagus Bread SaladInspired by the Kitchn and the Telegraph
6 chicken thighs, boneless and skinless (or 2 chicken breasts)
5 tablespoons olive oil, divided
Salt and pepper
1 bunch asparagus
2 cups baby arugula
1/2 whole wheat baguette, cut in 1 inch slices then cut in half
2 cloves garlic, minced
1 yellow tomato, cut into wedges
1/4 lemon, juiced
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
Juice from 1/2 a lemon
Salt and pepper
Preheat the oven to 425°F.
Heat a tablespoon of olive oil in a medium skillet over medium-high heat. Rub another tablespoon of olive oil onto the flat side of the chicken thighs, then season with salt and pepper. Place the chicken thighs, flat side down in the skillet. Cook them for about 5 minutes, then turn the heat down to medium and cook for another 10 minutes, then flip and cook another 5 minutes.
Snap the ends off the asparagus. In a glass baking dish, toss the asparagus with one tablespoon olive oil, juice from 1/4 lemon, salt and pepper. Put the asparagus in the oven with the toasting bread and roast for 15 minutes.
Cut the baguette into slices, then in half. Toss the bread pieces with 2 tablespoons olive oil and minced garlic. Arrange the bread on a baking sheet and toast it in the oven for about 5-7 minutes per side.
Whisk together the dressing ingredients. You can add a bit more vinegar if you prefer a more acidic dressing.
To assemble the salad, mix together bread, arugula, warm asparagus (cut in half), and tomato wedges. You can also cut the chicken into chunks and mix it in as well, or you can place the chicken on top of each serving. Pour the dressing over the salad and toss to combine.