Wednesday, March 7, 2012

Chimichurri Chicken Salad

The other day on the bus I heard another rider talking about how expensive it is to cook at home. How much more expensive it is than eating out. Maybe that girl eats at way cheaper restaurants than I do, or maybe she just doesn't understand how to make her dollar stretch in the kitchen. I mean, don't get me wrong, home cooking isn't always cheap. Especially if you like to use quality ingredients and lots of produce. It adds up. But, that's why you gotta make it stretch. And, once you get more comfortable in the kitchen, and start building up a pantry, it's even easier to cook homemade meals for less. 

I'm always looking for ways to make my groceries go further, and to waste less. Coming up with interesting leftover-revivals is a good place to start. You can mix this tasty chimichurri with leftover roast chicken and serve a ton of different ways. And, you should end up with leftover chimichurri, which can be used in a million other ways, in a million other recipes. 

Chicken Chimichurri Salad
Chimichurri adapted from Epicurious

1/3 cup olive oil
1/3 cup fresh lemon juice
5 garlic cloves, minced
1 small shallot, minced
1 teaspoon red pepper flakes
3/4 cup chopped parsley
1/4 cup chopped cilantro
flakey sea salt
1 cup cooked chicken, chopped
1/2 English cucumber, cubed

For chimichurri, whisk together olive oil through cilantro, and salt to taste. Let mixture sit for about 20 minutes, for flavors to meld. Combine chicken, cucumbers, and about half of the chimichurri. Add more salt or chimichurri if needed. Serve on crusty grilled french bread, in a wrap, on a pita with hummus and feta, or even in an endive leaf. Or just eat it, because you'll want to. Store remaining chimichurii in a jar in the fridge for up to a week. 

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