NY Chix Salad

So it is not often I spend a lonely night in NYC, but this was a rare occassion. I had just had a great weekend walking around taking lots of pictures and drinking cocktails. My friend had gone back to Miami and my Aunt had left for Connecticut for a few days. What is a boy to do? Cook, obviously! I mean like erm DUR! (In my best valley girl accent).

So what’s on the menu tonight…NY Chix Salad…yum

To make one serving you’ll need:

• 5/6 large Romaine Lettuce leaves
• one large tomato
• two eggs at room temperature
• half a red onion (finely chopped)
• one chicken breast
• olive oil
• 1/2 tsp oregano
• 1/2 tsp marjoram
• 1/2 tsp  thyme
• 1 large tbsp of mayonnaise
• Shabu Shabu dipping sauce (Goma Shabu)
• Salt and Pepper

To make:

• Chop the chicken breast into small pieces and place in a bowl with the oil, herbs and a good seasoning of salt and pepper. Mix well and leave to rest.
• Place the eggs into a pan of cold water to cover. Heat until simmering and then boil on a low simmer for 6 minutes to get a  hard boiled yet soft yolk (7 minutes for rock hard yolk). Once cooked take out and run under a cold tap for about a minute then shell the eggs under the running water. Once shelled leave under running cold water for about 5 minutes until completely cooled.
• Heat up and pan with a tiny drop of oil (there is oil on the chicken to help it from sticking). Pan fry the chicken for a few minutes until cooked through. Once done place in a bowl to cool completely.
• Whilst the chicken is cooling wash the lettuce, tomato and onion. Chop and mix in a large bowl.
• Once the chicken is sufficiently cooled mix with the mayonnaise and Shabu Shabu dipping sauce. Layer over the salad.
• Cut the eggs into quarters and place on top.
• Enjoy with a nice cold glass of Sauvignon Blanc!