New recipe we love! Crispy chicken with cucumber salad. I call this my angry chicken since I made the recipe one night while I was angry (I’m so creative with names, I know). I just kept sprinkling on seasonings and low and behold it tasted great! I started with pieces of a whole chicken and coated with olive oil, then sprinkled with lemon-herb and cayenne pepper. I covered those bad boys so it was a little spicy but we love spicy. Cook at 425 for one hour. I didn’t used to eat chicken skin. Unfortunately this crispy crunchy skin is irresistable. While watching me chow down on it, my husband told me he wouldn’t judge me if I sucked on the bones for awhile. Believe me, I was tempted to.
The salad is a spin off of a cucumber tomato salad my mom used to make. But I kicked it up a notch since I love goat cheese (my mom hates goat cheese so don’t tell her I added it! ;)
The ingredients I used for the salad are 1 chopped cucumber (I never peal them-more nutrients), 2 tomatos, 1-2 cobs cooked corn, 1 bell pepper, 1 green onion and goat cheese sprinkled on top.
The dressing is 2 tbsp rice vinegar, 1 tsp honey, 4 tbsp EVOO and 8 basil leaves chopped.
It stays good in the fridge for a couple days with dressing on it because the veggies are so dense. Lettuce-less salads are my favorite! This one is so hearty I had it for lunch and dinner 2 days in a row. It is so refreshing with its sweet and sour dressing. If you’re making a large batch and plan to keep some in the fridge, I recommend putting on the goat cheese as you serve it instead of mixing it all in with the veggies. Enjoy!
