I’m sorry for the slowed posts, but second year has flown by! Not to mention a certain puppy is taking up all my time.
Funnily enough, I actually made this recipe 1 year ago. At the end of intern year on my night shift at the VA hospital, my resident had made and brought this salad from Smitten Kitchen. It looked so good, I had to try it. She asked, have you heard of this blog called “Smitten Kitchen,” and I said “Omg of course!!”
This Chicken Gryo salad is delicious, but photography wise, it’s not my favorite … but it’s a nice reminder of how much I’ve improved in 1 year. If you scroll back to my old blog posts, you can see how hideous my photos were, but learning just takes a lot of practice. It’s always a challenge having food look good and tasting good too!
I look forward to more light and warm weather, so I can get back into the groove of foodblogging, which I’ve missed terribly the last 6 months.
I’m excited to share that I’m getting a new lens (Nikkor 35mm) as a birthday gift from my husband! You can expect to see some awesome overhead shots which don’t require me to stand on a stool (which I do for all my overhead photos currently). Can’t wait for it to arrive in the mail soon. Enjoy!
Chicken Gyro Salad
Heat your grill to high heat or a grill pan to medium-high. Remove chicken from marinade and grill until grill marks appear and fully cooked (depending on chicken thickness). Transfer cooked chicken to a cutting board.