Now that I’ve rediscovered C.J. Cherryh’s (revitalized) blog, I have been checking in with her every now and again. It’s a charming window into life as a professional author, with figure-skating, salt-water-aquarims, and watching one’s weight. 🙂
Thus when I found this tip, I thought: yum sounds like a great idea, and also I’m tickled that it’s by someone whose writing I admire so.
I give you: C.J. Cherryh’s Chicken Caesar
My Chicken Caesar: we use the regular dressing, precisely measured, on the salad. For the rest: take frozen chicken bits (we cook chicken in bulk in advance, with salt and pepper, on a George Foreman grill, dice it and freeze it for fast meals later)—and cook them with 2 tbs of olive oil, and if you think you need more oil, pour in a dash of Swanson’s chicken broth instead. Don’t make things sop up more and more oil!—add a liberal dose of black pepper