But Not As Much As Tomorrow

Another salad for Chicken Salad Week.  Mind you, I wasn't actually going for variety of chicken salads, but now that I say it, that's a great idea for next time.  I was more looking to expand upon the Mexican chicken salad I ordered from El Toro Taqueria. This was better than expected with the pinto beans and hot chicken over cold salad.  Lots of fresh cilantro mixed with chopped iceberg lettuce.

I Love You More Today, Than Yesterday

Black bean and corn chicken salad topped with my raw tomatillo salsa.  This was my first attempt at a fun chicken salad during my chicken salad week extravaganza prompted by my El Toro Chicken salad take out meal.  I ordered a salad and liked it but then challenged myself to see if I could make a more exciting one.

I think I beat them on the chicken flavor and texture.  We both used black beans.  They had those cool pickled red onions and I just had fresh raw.  I added corn, they didn't.  I served over arugula, they had chunks of romaine.  I added baked pea chips for crunch.  I omitted the sour cream.

The dressing was key as it provided a tangy fun quality.

But all in all, I didn't knock anything out of the park, so I'm gonna say this salad was tied with their salad.

I Love You More Today Than Yesterday

These bunless turkey burgers were a necessary evil since we're still off the breads this week. But these brussel sprouts sliced thin, almost julienned then sauteed in a little olive oil with toasted walnuts and a little shot of soy sauce were fantastic! The flavors were so meaty that I could see this over pasta too.

It took me some time to love brussel sprouts. You learn to cook them either rolled in butter or with lots of bacon grease but they really have a bold flavor all their own and don't need all of that. One thing I didn't like was biting into the whole big piece and learned I prefer them quartered or at least halved. And now I use them in lots of different ways, even raw.