Tuesday, December 15, 2009

Thyme Chicken Salad

I had a ton of leftover thyme from a recipe I made this weekend. Always on the lookout for new, low cholesterol lunches, I finely chopped about half a teaspoon and added it to my standard lunch, pre-poached, shredded chicken breast. Salt and pepper to taste and teaspoon of olive oil completed the dish.

Excellent. The thyme flavor came through beautifully and the olive oil made the chicken rich and warm. A find.

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