Teriyaki chicken salad

Teriyaki Chicken Salad

At the end of the week I go through the fridge and use up whatever is in there in preparation for the next CSA box delivery. Things like this happen. I soaked the pineapple and chicken in teriyaki marinade and grilled it. Then grated fennel and carrots, mixed it together, added a dash of lemon and pepper. Without the lemon, fennel browns. To add a little crunch I made some parmesan tuile. Or as Matt called it "That Cheese Thing". To make tuile all you need is a nonstick pan and grated parmesan. You put a thin layer of it in the bottom of the pan and cook on medium until it starts to brown. Using a very large spatula, flip it over and brown the other side. Most of the oils will cook out of it, so blot with a paper towel. You want to end up with a crunchy, dry cheese wafer. If you don't blot, it will be chewy.  To serve an appetizer in it you can do fun stuff like roll it before it cools and fill it, or cool it in a little bowl or ramekin so it has the bowl shape. It has a lot of neat applications.