I guess one of the things about having a bag of salad on hand, and making a big batch of some kind of dressing, is you're gonna have to have salad again in reasonably quick succession. That's what happened Thursday night, which allowed a quick return to the bag of power greens and homemade Caesar dressing that were cooling it in the fridge. For this meal, though, I tossed a couple of frozen chicken breasts into the sous vide immersion circulator for a couple of hours, but then I took them out, seasoned them well on top of an olive oil rub, and finished them out on the grill. Turns out that's not a bad way to handle the dilemma of frozen chicken that I didn't take time to thaw in advance.
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