Recipe(tried): Koo Koo Roo Chicken Chop Bowl with Mustard Dressing (copycat recipe)

CHICKEN CHOP BOWL WITH MUSTARD DRESSING
(copycat recipe)

1 or 2 pounded chicken breasts from Whole Foods
Morton's Nature's Seasoning
Trader Joe's grape seed oil for grill pan
Organic sugar plum tomatoes from Trader Joes
Bag of organic romaine cut up
McCormick gourmet collection Spanish saffron
Village Harvest organic basmati rice (Gelson's)
Chicken broth (I used Campbell's in the can and didn't have enough so strained a Campbell's home-style chicken noodle soup and added a little water)

FOR THE DRESSING:
1 Tbsp Colman's mustard powder
1/4 cup hot water
1 Tbsp honey (or less)
Mayonnaise (about a half a cup I surmise)
1 Tbsp Daisy sour cream
Dash of madras curry
More water to thin if necessary - I think that's what I used or not .

Suggested Drink:
Traditional Medicinals organic Hibiscus tea
Paul Newman Lemonade

(Can make rice ahead of time.) Grind one pinch of saffron in mortar using pestle. Add another pinch, but do not grind. Add water and wait 15 minutes to bring out flavor. Make one cup of basmati rice per instructions, except add the saffron liquid and use chicken stock instead of water and salt.

Steep Hibiscus tea per instructions.

Grease pan with grape seed oil on a paper towel. Preheat grill pan.

Open up chicken and sprinkle with Morton's Nature's Seasoning, both sides. Grill 2-3 minutes each side. (I usually do 3 on first side and 2 on the second unless the chicken is too thick.)

While chicken is grilling, prepare dressing in a shaker.

When chicken is done, cube and set aside.

In an individual serving bowl, layer saffron rice at bottom, cut in half tomatoes (as many as you like) and a handful of the cut up romaine (not too much - this is not a salad), diced chicken. Sparingly pour over the mustard dressing.

Pour the hibiscus tea into a large glass with ice, add lemonade to fill up glass.

Enjoy!