I am in LOVE with this salad.
So is the family.
We've made it twice now since I got it from my last month's Everyday with Rachael Ray magazine. It reminds me so much of the salad at Macaroni Grill called Chicken Florentine. I know because that's all I order when I go there.
Click here for the recipe, which I follow exactly, except of course I do some of my own little twists to it.
For the 1 pound chicken cutlets, I use 7 chicken tenders.
Instead of the toasted sliced almonds, I use toasted pine nuts.
Instead of the kalamata olives, I use black olives.
I use more like a heaping 1 cup of orzo pasta instead of the 3/4 cup.
I don't really measure 3 ounces of shaved parmesan cheese, I just shave away until it seems good.
To top off this meal (keeping Macaroni Grill in mind) we buy the new Rosemary bread at Kneader's Bakery and dip it in olive oil with ground black pepper.
Really, this tastes heavenly. You will not be disappointed if you try it.
2 comments:
You're making me hungry! I'm definitely trying this one. Thanks. Mom
First, can I say, your Mom is so cool to read your blog AND to comment! Way to go Deanna's Mom! Second, can't wait to try it, your recipes are always good!
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