Rotisserie or Roasted Chicken, Feaux-Tater Salad, Steamed Baby Broccoli w/Cheese Sauce

Rotisserie or Roasted Chicken, Feaux-Tater Salad, Steamed Baby Broccoli w/Cheese Sauce
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In a hurry to get dinner on the table and didn't remember to thaw out the meat again? This meal looks like you went to a lot of trouble, and is pretty and delicious enough to serve to guests, but it comes together in about 30 minutes!

You're probably out running errands or grocery shopping anyway, and that is why you are in this predicament, so  pick up a Roasted (Kroger is my favorite!) or Rotisserie style chicken, 1 really large jicama (this looks like a large round potato, but tastes like a cross between a potato and an apple or pear, as it is just slightly sweet, juicy and crunchy) and some baby broccoli. Check over the ingredients list, below, to see if there is anything else that you need. Most or all of it, may just be in your fridge or pantry.

INGREDIENTS FOR CHEESE SAUCE:

1 Cup Shredded Cheese

2  tsp Apple Cider Vinegar

4 oz. Cream Cheese

1/2 Cup Heavy Cream

INGREDIENTS FOR FEAUX-POTATO SALAD:

1 Large Jicama, Peeled and Cubed (about a 2 cup size)

1/3 Cup Mayonnaise

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

3 Chopped Scallions

2 TBSP cup Dill Pickle Relish (or 1/2 tsp Dill Weed)

1/2 tsp Paprika

1/2 tsp Chili Powder (Totally optional-I like mine with a kick!)

1 TBSP Finely Chopped Canned Jalapenos (Again, totally optional, as I like mine with a KICK!)

1 Stalk Celery, Finely Chopped

1 TBSP Yellow Mustard

1 tsp Sweetener (on plan)

Here's how you pull this dinner together quickly. I'm talking about 30  minutes here!  First, get that water on boil!! You'll need about 5 cups of water for the jicama. Now, peel and cube your jicama. These cubes are pretty small; less than 1 inch cubed. Drop the jicama into the boiling water for 30 minutes. When this is done, drain, and rinse with very cold water!! Bring it to a chill! You can add ice to the cold water and let it sit for a few minutes and then drain it.

While jicama is boiling to an "almost soft" consistency, since it only gets "less than just a tad crunchy" because it's jicama and not a potato, prepare your dressing in the potato salad bowl-

DIRECTIONS FOR FEAUX-TATER SALAD DRESSING

Place all ingredients for the feaux-tater salad, into the salad bowl, and mix well. 

Now, start your next pot of water to boil for steaming the baby broccoli. Just about 2.5 cups on the bottom of a pan should do it, with a stainless steamer basket in the bottom, and a lid on top.  Now rinse and trim your baby broccoli (just cutting off any little dry tips on the bottom of the stem) and place them, whole (because they are so pretty this way~) into the boiling water and put the lid on. This should cook for about the last 15 minutes of your entire process. Your baby broccoli should be soft, but never mushy!! In fact, the less cooked, the better it is, so don't over do it! Don't have a stainless steamer basket? No worries, just use your microwave by placing the veggie into a casserole dish with about a cup of water and a lid on, and nuke for about 12-15 minutes.

DIRECTIONS FOR CHEESE SAUCE:

Place all ingredients into  a microwave safe bowl and nuke for 30 seconds and stir. Continue this process until the cheesy sauce is a smooth and creamy liquid consistency.

Ok-Your jicama is boiling, you've put the feau-tater salad dressing together, you have the cheese sauce together, and you're steaming the broccoli.

When jicama is chilled and drained, place jicama into the bowl and toss well! Voila!

Drain, and pat dry, your baby broccoli and plate it. Now, plate your chicken and feaux-tater salad and, finally, pour you hot cheesy sauce over your baby broccoli and serve!