Happy National Night Out!!

We celebrated today with the 88th Precinct in Fort Greene Park along with many other community organizations, artists, and musicians. Community Chef Arnetha Singleton served up a Chicken and Veggie Salad. Try it at home:

CHICKEN & VEGGIE SALAD - 4 servings

Hot Ingredients:
3 cups chopped chicken
5 carrots diced
4 small onions diced
1 box frozen peas
1 green pepper diced
1 cup of chopped celery
2 cloves of chopped garlic
2 cups water
1/4 cup olive oil
.5 tsp Adobe seasoning

Heat Olive Oil in pan, add chicken, after chic is half cooked add all veggies, water, Adobe seasoning & cook for 20 min until veggies are soft. Remove from heat, drain excess water & let cool.

Cold ingredients:
head of romaine lettuce (to serve salad in
1 large tomato diced
1 tbsp. of radish diced
1 Green pepper diced
1 cup of Italian salad dressing

After cooked veggies are cool add diced raw veggies & add dressing. Toss and serve in celery heart leaf.

Be safe and enjoy the evening!