Thursday, January 13, 2011

Chik Chik


Yesterday, I was rummaging in my freezer, in the long neglected meat and fish section (I am currently vegan), and I found a bag of Gardein Crispy (Chiken) Tenders. I thawed then in the fridge overnight, and pan fried 2 today for lunch with some Indonesian BBQ sauce. The lunch salad consisted of wilted baby spinach (I find wilted easier to digest), Belgian endive, tomato and freshly cooked chickpeas with vinaigrette and some Sriracha for the chik tenders.

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