Recipe by Emma Haberman
A day comes along every now and then when you look in your fridge and ask yourself “what am I supposed to do with this?” On these days, dinner can feel like a chore, but it’s a great excuse to raid your fridge and test your kitchen improv skills.
Keeping good staples in your fridge will make these days less painful. There are a few ingredients that are always in my pantry, fridge or freezer: tomatoes, eggs, mustard, chicken broth, and bacon. Adding one of these ingredients to a dish of leftovers almost always boosts the dish. Putting them together gives you almost all the fixings for a Cobb salad, my favorite hearty salad. Chopped into tiny pieces and tucked into a soft flour wrap, these leftovers make a fresh and tasty lunch.
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
2 chicken breasts
1 cup chicken broth
4 strips bacon
2 plum tomatoes
2 eggs, hardboiled
4 tablespoons crumbled goat cheese
2 teaspoons spicy Dijon mustard
2 teaspoons olive oil, plus 1 tablespoon for cooking
4 teaspoons red wine vinegar
1 lime, juiced
4 8-inch wraps
1. Heat 1 tablespoon of olive oil in a medium-sized saucepan. Salt and pepper the chicken breasts and cook until browned on both sides. Pour in the chicken broth so that the chicken is submerged. Cover the pan and let simmer until chicken is cooked through. Set the chicken aside on a plate and let cool.
2. Pour out the chicken broth and reheat the saucepan. Cook the bacon until it is crispy. Let cool.
3. Chop the chicken, bacon, tomatoes, avocado and eggs uniformly into bite-sized pieces. Thinly slice the white and green parts of the scallions. Mix all the ingredients together in a bowl and add salt and pepper to taste.
4. Whisk the mustard, 2 teaspoons olive oil, red wine vinegar and lime juice together to make a dressing. Drizzle over the salad.