Kitchen 911

I don’t like wasting food. I am one of those people who try to clear out the freezer before going for a big grocery run. Blame it on my Filipino upbringing, but as a child, I was taught to eat everything on my plate, down to last morsel of rice.

Nowadays, I hardly have to be reminded to finish the food on my plate, but I do like to come home to a good home-cooked meal and sometimes have a tendency to be choosy about this. So, when our lovely cleaning lady comes in twice a week and attempts to cook, I am challenged to convert her kitchen attempts into something more to our liking.

This was today’s challenge.

Baked breaded chicken breast with baked potatoes. The chicken was extremely dry but actually well-seasoned. 

After 20 minutes, I turned it into this.

Chicken Parsley Potato Salad with Mustard Dressing. I served this with steamed green beens with a balsamic vinaigrette dressing. The flavorful chicken was perfect for a salad!

Now, that’s my version of “making lemonade out of lemons.”

CHICKEN PARSLEY POTATO SALAD 

  • 2 chicken breasts, baked and seasoned
  • 2 large potatoes, baked, peeled and diced
  • 1/4 cup chopped parsley
  • 1 medium onion, minced
  • salt and pepper
MUSTARD VINAIGRETTE
  • 4 tablespoons whole grain mustard
  • 1/4 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon minced garlic
  • salt and pepper
Mix all ingredients in a bowl and add vinaigrette. Chill for 30 minutes and serve as a main dish or as a side dish. 
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