The other night, Joey made some wonderfully tasty chicken strips for supper. He ran out of breading with two strips left so he saved them for me to use later. I came very close to suggesting them for our eggs this morning but I'm glad I didn't!
INSTEAD, I used them in my lunch. Here is how:
I marinated the chicken in spicy mustard while I chopped and sauteed red onion, mushrooms, spinach and cherry tomatoes. I sauteed the chicken and put it and the veggies on top mixed salad greens to which I had added a few chopped broccoli florets. I topped the whole thing with cracked black pepper, a little more spicy mustard and some raw red onion (I just the bite). VOLIA!
Gotta say, I was either way more hungry than I had though or it was just that super delish because I SCARFED that salad. Totally deserves a repeat performance. Maybe next time I'll make a bigger version to serve for supper.