Tonight's Dinner: Southwestern Stir-Fry Kale-based Chopped Salad Two leftover halves of Roasted Stuffed Chicken #Breasts - 1w/Spinach & Mushrooms, and 2nd a S.W. Bacon wrap stuffed with peppers & onions in a sour cream enchilada sauce - that was going to top a couple Chef Salads with were detoured to a quick & WARM dinner entree b'cuz I needed a tummy-warming meal to offset the lingering cold symptoms and the cold autumn night. So the leftover chix breasts and Cilantro Lime Rice from the Chicken dinner last week (before I started sucking down big bowls of #ChickenSoup, see earlier Tonight'sDinner posts), added some diced Jalapeños and onions, and a couple handfuls of mushrooms I wanted to use up while still in good shape. While the rice and veggies began stir-frying in Garlic/Chili Seasame oil, I made a chopped salad of kale and romaine with my usual additions of 'maters & cucs, crusty crunchy croutons, and some Gorgonzola crumbles. Then I diced the 2 chicken breast halves and added them to the pan, cranked up the heat, and seared the breasts, then lower heat to medium and stirred in some medium hot Thick&Chunky Salsa Verde, covered pan to simmer while I got my drinks and setup dinner tray. Serving up some of the Southwest Stir-Fry I sprinkled it with shredded Medium Cheddar, gave it a squirt of sour cream, and topped with some slices of fresh ripe Avocado. 😋 #yummy! 😋 This made dinner for two, or in my case two-nights dinner. #TonightsDinner #Southwest #Stirfry
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