Tonight was night three of chipotle marinated chicken thighs and a personal discovery of what I’m dubbing Mexican croutons. The idea isn’t novel but it was a first for me, an we celebrate firsts on this blog.
I’ve made plenty of salads but this one was all fresh ingredients. I slow cooked the day-long marinated chicken; sliced green and red bell peppers in rings; added cilantro to fresh romaine. Then the pièce de résistance (pourquoi j’ai pris français, je ne sais pas) was fried corn tortilla strips to add a crunchy pop to the smokey poultry.
Try it in your next salad and you can send your thank you notes in care of Bachelor Basics.