southwestern pittsburgh chicken salad

I know, I know - I've been absent! Truthfully, I haven't been cooking as much, and when I have, it's been recipes that have already been posted. This recipe isn't revolutionary or anything, but it's better than nothing. It's a variation on the traditional Pittsburgh salad. However, tonight I had some random leftovers (mushrooms and peppers that I bought for a leftover omelet, but never used) and whatnot, that I decided to try something slightly different. Here it goes:

• 1/2 lb. chicken
• Mesclun salad
• Red and yellow peppers, diced
• Mushrooms, chopped
• Red onion, diced
• 1 avocado
• Cheddar cheese
• 2-3 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons or so of Ranch
• Salt & pepper
• Waffle fries

Toss the waffle fries (or any fry variety of your choice) into the oven. In a large non-stick skillet, heat the olive oil over medium-high heat and the garlic. While the garlic browns, slice up the onion, then add it as well. Do the same with the onion and mushrooms. Reduce heat to medium and let these all cook a bit.

While that's going, slice up the chicken, then add it to the skillet as well. Sprinkle with salt and pepper and let this all cook up together, stirring ever few minutes for 10-15 minutes total.

Prepare the salad by adding the lettuce to the bowl, then slicing the avocado over top. Add the fries and chicken when they're done, and top with dressing and cheese.

It's not revolutionary, but it's a quick and tasty alternative to a typical weeknight meal.

Bon chappétit!