Very Excellent Chicken Salad

This recipe is great for both those hot summer evening dinners, when it's too hot to cook inside the house, and also those nights when you just want a light dinner.

This recipe will serve one to two people:

1 chicken leg quarter (thigh and drumstick)

Seasonings of choice (I used Italian seasoning, sea salt, cracked pepper, and ground chili)

Spring greens salad mix (usually contains baby romaine, arugula, raddichio, etc) or other salad greens

Croutons of choice (there are many many brands of croutons out there, or you can make your own by toasting cubes of bread in the oven and tossing them with melted butter and seasonings)

Cheese cubes (Cheddar, Monteray Jack, Pepper Jack, Colby Jack, or other firm cheese works fine, depending on the flavor you want. Feta, Bleu cheese, or gorgonzola are good choices too)

Other additions such as tomatoes, onions, carrots, kernal corn, etc may be added as well according to your tastes.

First cook the chicken. It'll take the longest to prepare:

Heat a large pan with a little oil in the bottom at medium high (make sure your pan has a lid that fits well, you'll need it). While the pan is heating, rinse the chicken leg quarter under cool water to wash away any blood, and then rub with a little oil and your seasonings. When the pan is hot and ready, place the chicken in the center of the pan. Brown both sides to a nice golden brown, and when you have done that, put the lid over the pan and turn the heat down to low.

Let the chicken cook, turning occassionally, until it reads an internal temperature of no less than 160 degrees F. When the chicken is finished cooking, drain on papertowels while you prep the salad.

In a large bowl, place your salad greens and any other additions you wish to add, and toss well. On top sprinkle the cubed cheese and the croutons evenly. Shred the chicken off the bones and arrange over the top of your salad. Add your favorite salad dressing and presto! Very excellent chicken salad.