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INGREDIENTS
2 boneless, skinless chicken breasts (about ½ pound)
1 TB apple cider or white wine vinegar
½ tsp Tabasco or hot pepper sauce
1/4 tsp paprika
1 tsp sugar
1/4 tsp salt
1/8 tsp ground black pepper
2 TB blue cheese or ranch dressing for dipping
2 celery stalks, cut into 2 inch pieces
PROCEDURE
Preheat the broiler. Rub chicken with 1/4 tsp of salt and pepper. Broil chicken 6" from heat until cooked through, about 4 minutes per side. When chicken has cooled, cut into 1 inch strips.
Combine vinegar and Tabasco or hot pepper sauce in a pie plate. Add cooked chicken to mixture until moistened.
Combine paprika, sugar, salt and pepper in a plastic baggie seal and shake until mixed well. Place moistened chicken strips in the bag with the seasonings and shake well until chicken strips are coated.
Put, the chicken and celery strips in separate baggies. Put the dressing in a small to go container. Pack to kep cold until lunch.
Serves 2
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