The perfect marriage of spicy and cool.
Spicy Chicken and Salad Recipe
Spicy Chicken and Salad
2 boneless skinless chicken breast
1 tsp. olive oil
½ – 1 tsp. BERBERE
¼ tsp. salt
8 cups greens (2 medium heads different types of lettuce –we used romaine and Boston) other topping as desired: we used croutons, cherry tomatoes & red onions
Dressing: ¼ cup red wine vinegar
½ cup olive oil
2 tsp. TUSCAN SUNSET
½ tsp. CRUSHED BROWN MUSTARD
¼ tsp. salt
(HIGHLIGHTED – are found in PENZEYS SPICES)
Get the grill going or heat a pan over medium-high heat. Wash the chicken and pat dry. Brush the chicken with oil, sprinkle with BERBERE (1 teaspoon will be PRETTY DARN HOT) and salt.
Cook over medium-high heat until done, roughly 4-6 minutes per side, depending on how thick the pieces are. Let rest while washing, drying and cutting up the salad ingredients.
Cut the chicken into bite-sized pieces, toss with the salad and serve with the dressing of your choice. If you are using our dressing, simply combine all of the dressing ingredients in a jar with a lid and shake well. 4 serving
(Recipe for Spicy Chicken and Salad was in Penzeys Spices catalog)
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