Pass the Blanket: Funny Friday

Today’s post is this month’s Funny Friday, a regular feature published on the last Friday of every month. Funny Friday is a collaborative project. Each month one of the participants submits a picture, then we all write 5 captions or thoughts inspired by that month’s picture. Links to the other bloggers’ posts are below, click on them and see what they’ve come up with. I hope we bring a smile to your face as you start your weekend.

 Here’s today’s picture. It was submitted by Dawn of Cognitive Script.

1. Cat to the family: I call shotgun!

2. Cat to the interloper: Hey, excuse me, this seat is taken. You know this is where I take my third afternoon nap, move along.

3. Cat to himself: Damn people, always act like they own the place.

4. Cat to his human: Dude! I don't care how much fancy cat food you promise me, I am NOT your neck pillow. Go buy one. They're not that expensive.

5. Cat to his human: Hey, buddy, can you pass the blanket?

 And now for something yummy: 

Balsamic Chicken Salad

Click on the links below and let some other bloggers make you smile:


Southern Belle Charm
Bookworm in the Kitchen
   Cognitive Script  
The Bergham Chronicles

Balsamic Chicken Salad

   ©www.BakingInATornado.com

Printable Recipe

NOTE: This recipe is best when made the day before serving

Ingredients:
3 boneless, skinless chicken breast halves
1/2 cup Balsamic Vinaigrette salad dressing

1# bag broccoli slaw
2 green onions, sliced
12 grape tomatoes, halved
4 oz buffalo mozzarella, chopped
1/4 cup sliced black olives

1/4 cup apricot jam
2 TBSP warm water
1/3 cup olive oil
2 TBSP balsamic vinegar
2 TBSP orange juice
dash of salt and pepper

1/4 cup slivered almonds

Directions:
*Seal chicken in a bag with the prepared Balsamic Vinaigrette salad dressing. Refrigerate for at least 2 hours and up to a day, turning the bag now and then so all the chicken marinates.
*Remove the chicken from the dressing and grill until fully cooked. I prefer grilling but you can bake the chicken. Chop the cooked chicken and refrigerate.
*In a large bowl, mix together the broccoli slaw, green onion, tomatoes, chopped mozzarella and black olives.
*In a small bowl, whisk together the warm water and apricot jam until smooth. In a separate small bowl, vigorously whisk the olive oil and balsamic vinegar. Add the apricot jam and water, orange juice, salt and pepper to the olive oil mixture and whisk until thickened. Pour over the broccoli slaw. Refrigerate.
*When chicken is completely cooled, mix it into the slaw. Cover, and refrigerate, mixing now and then, overnight. 
*For serving, sprinkle with slivered almonds.