People, my copy of Real Girl’s Kitchen came today, and I am ready to get my cookin’ on! This particular recipe is exclusive to the RGK show on Ora TV {watch the video here}, and is amazingly tasty and easy to prep. The hubs and I made this for dinner after a long day of work and added a little grilled chicken for protein {which is perfect since I always find myself hungry just right before bedtime}! Until I get that well-lit dream kitchen with the cutest girly tools ever {like this, or this, or this}, you’ll have to pardon my lack of step-by-step photos on this one : )
Here’s how ya do it:
1. Blanche a full bag of green beans after snipping off the ends {I used organic} by cooking them for 2 mins in boiling water, then plopping them into an ice bath to prevent them from cooking further. Take them out of the ice bath after a few minutes, rinse them in a colander, and return them to a mixing bowl.
2. Grill up about 1 lb. of chicken breast, and dice once cooked completely. Add into the bowl with the green beans.
3. Quarter your cherry tomatoes, chop some dill {however much you want} and add those in as well.
4. Prep a simple dressing on the side: 1 TSP whole grain mustard, a splash of red wine vinegar and a splash of olive oil. Mix well and pour over your salad. You may want to make extra and leave it on the table for guests to add on.
5. Add a dash of salt and pepper to taste, and use tongs or a spoon to toss the salad until ready!
This dish is the perfect size for two {we tend to share anyways}, and even saved half for lunch the next day.
Can’t wait to show you what I try next!
Thanks for reading!
xoxo
