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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8127960" data-attributes="member: 19675">Sexing it up?1) personal taste- nothing wrong with what you did- but you don’t have to drizzle the sauce or sauces.  You could present them in little ramekins or pool them on the plate- under or adjacent to the chicken.  (I’ve used all of these saucing techniques.)2) add a little something to the rice.  Seasonings like parsley or chive would add some color & flavor; sliced/slivered almonds or crushed pecan pieces could add flavors & textures...ESPECIALLY if they were baked/roasted.  Lemon and certain kinds of vinegar can also punch up the rice a bit.3) adding crushed nuts to your breading could also work, as would a simple topping of the roasted nuts on the chicken if it is served whole as opposed to cut up.4)  a lot of the middle eastern places around here add a drizzle of EVOO and a dusting of paprika or a sumac & cayenne pepper mix to top hummus or babaganoush.  Again, this adds flavor and visual appeal.5) you didn’t talk much about the salad, but it can be as much of a star as everything else on the plate.  And since it’s a small salad, no harm in being bold.  Besides your favorite raw veggies, consider alternatives to your usual dressings.  I’m experimenting with homemade vinaigrettes.  That ginger dressing Japanese restaurants use might be cool.  Or EVOO & vinegar with stronger-flavored ingredients, like a special cheese or some such.</blockquote>

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