This pretty little salad just happens to be one of our go-to meals around here. I almost always have greens, carrots, chicken and eggs on hand, so it is a really easy thing to pull together. (Throw a teeny bit of cheddar on there and some homemade croutons and oh, YUM!)
Most of my crew are Ranch dressing eaters, but me and my girl prefer my signature balsamic vinaigrette, which consists of balsamic vinegar, honey, salt, pepper and olive oil. Not original you say? Well, okay. I concede that point. Still, it’s good.
And the name is inspired by our good buddies Brandon and Maddy, who showed me how to make a Japanese dish containing chicken and eggs a couple years ago. Thus, the label “parent-child,” in case you were a little slow on the uptake on that one. (I only say that because it took me a second, too)
Next time you have a little bit of chicken leftover, you should give this a go. I mean, I’m not telling you what to do, but you really should. (I’ve even used chicken nuggets before, and no one turned their noses up at it. It’s very forgiving)
Also, on an almost completely unrelated note, this list is going on my fridge. As far as shopping around what’s in season and knowing what produce will get me the most bang for my buck, I think this could really save us some moo la.