ughhh.... Can it get any longer?

[Austin_]

There's a salad I created by experiment, but I am having trouble naming it. Here's the recipe.

Salad-
1 chicken breast, boneless
4 cups of chopped romaine lettuce
½ cup of cherry tomatoes, halved
¼ cup of tortilla strips, thin
1/8 cup of toasted pine nuts

Dressing-
¼ cup of extra-virgin olive oil
1 tablespoon of lime juice
1 tablespoon of balsamic vinegar
1 teaspoon of honey
1 teaspoon of sweet paprika
1 pinch of salt


1. Grill or bake chicken breast until done. (Juices should be running clear.) Dice in bite sized chunks.
2. Toss salad together.
3. In a food processor or blender, mix ingredients together except for the olive oil. Gradually pour it in while the other ingredients are mixing.
4. Pour as much wanted on the salad, then toss again if wanted.

[Suzanne]

Why does it need a name? Is it something you want to use for catering, and need to list succinctly so that clients will know right away what they'd be getting? If that's the reason, I think it would be better to use a more general name, so that customers will have to ask you for some explanation -- they can't just eliminate it because they think they won't like it, and you'll have a chance to sell them on it.

[rant]

I heard a talk by the food writer/restaurant critic Alan Richman, who lamented that items listed on menus are now more like shopping lists combined with recipe directions -- they are lists of the ingredients, including their provenance, and how they were prepared (Slow-Roasted Shoulder of Jamison Farm Suckling Lamb with Pureed Frog Hollow Peaches and Sous-Vide Braised Rancho Gordo Indian Woman Beans -- I made this up, but you get the idea). The simpler versions are just ingredient lists ("ARTICHOKE-CRUSTED KING SALMON,
braised artichokes, tuscan virgin olive oil, marrow beans and dandeloin" -- this is from a restaurant menu, and [if you ignore the misspelling] is a completely accurate, if rather boring, description of a great dish). We do this, he said, because unlike classical French cuisine, America has no standard descriptive phrases or other naming conventions ("Parmentier" always means with potatoes included in the preparation; "royale" always means a garnish of a flavored custard timbale).

Then again, it's just as bad to give something a totally whimsical name that means nothing to anyone but you: Last night, I made Chicken Trotsky. Huh? Kosher chicken thighs sprinkled with Mexican spices and grilled.

[/rant]

[cliveb]

Call it "Mexican Flag Salad" - you've got the green (lettuce) white (chicken) and red ( tomatoes).

[Austin_]

thank you guys for the help. Suzanne, if I want to post it on the internet- don't a need a name for it? Anyways, I really appreciate your guys help. Thank you.