When Joanna of Midwestern Bite sent me a housewarming package, I was so surprised and happy! Well, not completely surprised because she had to ask for my new address first, but still. It was super sweet and I have definitely been putting the gifts to good use. In today’s post, you will see how I used her favorite salad dressing to make our own version of a Smash Burger salad.
But first, a few other ways I have used the gifts, and an explanation of the salad. Oh, and there’s dip.
Joanna is a gifted artist, along with being super creative in the kitchen (check out her blog!). This is why it was so awesome to receive photos she took. Thankfully she included the matting, so I only had to worry about getting frames. The frames were super cheap at Target, but worked perfectly.
For some reason the scale looks off in all of the pictures I took, but trust me, these fit perfectly in the space. I just can’t get the perspective right or something. Below you can see the entire collection, including the pictures before I framed them.
The cupcake silicon cups, as seen from my July 4 Party post.
The dressing is the star for the recipes today. The recipes are really simple, but are tasty.
The dip was an after-thought. I had some veggies I prepped for an appetizer tray for our party, and my husband decided we should have dip. Well, I happened to have picked up cream cheese on sale, and was originally going to mix it with a poppy seed dressing we had. Unfortunately….
I was so excited that it worked, and tasted amazing! Seriously, I could not stop eating the kettle chips with it, and I’m not a big kettle chip fan.
For the chicken, well, that was inspired after many layovers in Salt Lake City’s airport, and usually at the same gate. There is a Smash Burger there, and although we aren’t crazy about their burgers, their chicken on top of a garden salad they have….amazing!! The salad is way better than a Panera one. It has interesting toppings and the chicken is perfectly juicy. It even convinced K that you could get something healthyish at the airport and be satisfied. He wanted to make our own, so we picked up some fixings (dried cranberries, roasted sunflower seeds, and cashews) to have with the chicken below.
Directions for Salad Dressing Chicken
- 1-2 pounds boneless, skinless chicken thighs
- All-purpose seasoning
- 1/2 teaspoon cornstarch (dissolved in a tiny amount of water), optional
- 1/4 to 1/2 cup salad dressing (a vinaigrette of your choosing)
Season the chicken with some salt, pepper, and all-purpose seasoning.
Pour a little oil in a heavy-bottomed pan. When the oil is sizzling, place the chicken in the pan and brown one side. Flip the chicken, then drizzle just enough dressing to coat the chicken.
Brown the second side. Add more dressing if desired.
If the sauce becomes too liquidy, add the cornstarch. Serve the chicken (it goes well with salad).
Directions for Salad Dressing Dip
- 8 ounces cream cheese, softened
- 1/4 cup salad dressing (a vinaigrette of your choosing)
- 1/2 to 1 teaspoon Dijon mustard
Combine all ingredients in a bowl, stir to combine. Refrigerate until ready to serve.