Le Plowl
Ingredients
grocery store rotisserie chicken
mayonnaise
sriracha sauce
hearty grains (such as brown rice, wild rice, or quinoa), cooked
semi-hard cheese (such as gruyère or swiss), cubed
leafy greens (such as arugula, spring mix, or baby spinach)
crusty bread, torn into crouton-sized chunks
Good Spice
olive oil
red wine vinegar
cherry tomatoes, halved
avocado, cubed
coarse kosher salt
black pepper
This is a super flexible weeknight dish! Based on the Le Bowl from Zinqué in LA's Venice neighborhood but very open to interpretation. Basically start with a base of cooked grains, add a layer of leafy greens, then a layer of dressed chicken, and then top with pickled tomatoes, cubed cheese, and homemade croutons.
Preheat the oven to 450˚
Cook your grains per usual. Brown rice takes a while so good to start now so it's ready later.
Toss the bread chunks in olive oil until coated but not soggy. Sprinkle a few pinches of kosher salt and then season well with Good Spice
until the color looks nice. These should taste pretty good even before baking.
Place the seasoned bread chunks on a parchment-paper lined baking sheet in a single layer and toast in the oven until crispy and browned. About 20-30 minutes, but check and toss every ten minutes or so to prevent burning.
While the croutons toast, add the halved cherry tomatoes to a bowl and cover with red wine vinegar and a pinch of salt and pepper. Cover with plastic and set aside, stirring occasionally.
Next, tear the chicken into bite-sized pieces by hand and place the pieces in a large bowl.
In a small bowl, add two large spoonfuls of mayonnaise and a squeeze of sriracha sauce. Stir together until you get a light pink color. Taste and adjust ratios to taste so it's not too mayo-y and not too spicy. Thin with water, 1 tsp at a time, until it reaches a drizzling consistency.
Add the spicy mayo to the chicken and toss until evenly coated and cover and set aside.
Make another batch of the spicy mayo but this time thin it with some of the vinegar from the tomatoes instead of water. You can go a bit thinner this time so it can be used as dressing on top of the bowl. If you want less mayonaise in this recipe, you can also make a mix of the tomato vinegar and some olive oil, with salt and pepper to taste.
Grab a wide, shallow bowl (a plowl!) and build your layers: grains, greens, and chicken. Then top with cheese, tomatoes, and croutons.
Enjoy!