Oh, the Chick-fil-a, it goes so fast.
Featured today are the salads made of the straggling remnants of chicken from the Cow Appreciation Day debacle of several day’s past. Let’s just say it was good while it lasted.
A box of 4 chicken strips is entirely suitable as well as wholesomely appropriate for festooning the garlands of an otherwise potentially bland salad…or two!
The first of the salads has Ken’s Steak House honey mustard dressing slopped all over it. This is the only honey mustard, in dressing form or honey mustard form really, that you will ever need.
I have a hell of a time finding good salad dressing. Most of it downright sucks. Or it is too tangy. Or too oily. Or too bland. All of which are attributes of ‘suck’, come to think of it.
Here is a Venn diagram I have made especially to illustrate this problem:
Mind, you there is a bit of a gap between ‘suck’ and ‘not suck’ where many dressings surely lie. There are many dressings I have yet to try, and will probably never try, to save myself from the crushing possibility that with each new dressing I try, and promptly reject, the ‘suck’ circle will only expand.
It should be noted, however, that this rule does not seem to apply to restaurant dressings. More often then not, they are comprised of not suck. Maybe my refrigerator has a spoiling effect on dressings, maybe they slip downers into my appetizers at these so-called ‘restaurants’, who knows really?
I don’t give up, though. Oh no. When the going gets tough, the tough seek alternatives.
This baby is seasoned (and quite delightfully, I might add) with pineapple juice, barbecue sauce, and chipotle sauce. Worked much better that I might have expected. I recommend it to all.