Why is this a break up dish? Its a breath bomb, that will let a fellow down easy, while letting him know at the same time there will be no room, for a post break up snog, nookie, or any variation of that. It lets him know politely that you still want to be friends, but the kind that don’t touch. Now don’t you worry your pretty little heads, Kris and I are just fine, but after I chopped up an onion and a bulb of garlic for this meal, I laughed to myself, realizing I would be permeating garlic for the next week.
I used goat yogurt, because I wanted to show all of you, that there are many kinds of yogurt. Not just that Greek paste, that leaves a weird layer of white yogurt smegma around your mouth, and destroys the planet, one overly thick spoonful at a time.
4 large chicken breasts tenderized (you can use your break up fists for this…. or a mallet… either way..)
16 oz goat yogurt
6 cloves of garlic minced
1/2 a purple onion minced
1 tsp garam masala
1/2 cup finely chopped parsley
1/2 cup finely chopped cilantro
The juice and zest of 1 lemon
salt and pepper
1 grated Persian cucumber
Salt the chicken and set it aside. Combine the yogurt with the garlic, onion, cilantro, parsley, lemon, garam masala, and lemon. Split it in half, saving one section for dipping later (add the Persian cucumber to that one). Put the chicken into a zip lock bag, pour in the other half of the yogurt, and set it aside for at least an hour to soak up all of those tasty tasty flavors. Once you are ready, remove the chicken breasts And either grill them or fry them for approximately 5 minutes each side (depending on thickness) The more you use your break up fists, the thinner it will be….
For the salad
I hate salad. This is all guess work by the way…who measures things for a salad…. hang your head. Salad is supposed to be fun and creative.
2 finely chopped hearts of romaine
half an onion finely sliced
two large fistfuls of cherry tomatoes
2 pealed Persian cucumbers sliced
1/2 a cup kalamata olives
10 chopped up slices of salami
6 to 10 marinated artichoke hearts
For the vinaigrette
half a cup olive oil
half a cup white balsamic
1/2 tsp salt and pepper
3 cloves of garlic
1/4 cup sun dried tomatoes
1/2 cup finely chopped basil
Combine all of these ingredients in a blender and push puree. Spread liberally over your salad, and enjoy your new found freedom.