Spicy Chicken and Salad

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)