Spicy Chicken Salad

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I’m pretty brain-dead right now. But I do have a few thoughts to throw out into the interwebs.

1) I got my teeth cleaned today and I feel like Giada De Laurentiis.

2) We may have ice on the way. AKA – I am never leaving my bedroom.

3) I have a cardboard cut. Did you know there is such a thing? There is. And it’s on my finger.

4) There are faint hints of aches in my joints and a possibility of a sore throat. Really? Now? I am going to bathe in echinacea, orange juice and chloraseptic tonight.

5) I tried to replicate my favorite salad from Lulu’s and let me say one thing – BOOYA.

Booya is such a weird word.

Spicy Chicken and Spinach Salad:

What it took for 2:

*  2 chicken breasts

*  1/2 tsp. all-purpose seasoning

*  1/2 tsp. Arizona Dreaming seasoning

*  1/8th tsp. cayenne pepper

* 1 (9 oz) bag baby spinach

* 1 tomato, diced

* 1 red bell pepper, sliced

* 1/2 cucumber, diced

* 1/3rd cup soy sauce

* 1 Tbs. fish sauce

* 1 Tbs. brown sugar

* 2 tsp. garlic chili sauce (or sambal oelek)

* coarse salt and freshly ground pepper

*  2 Tbs. fresh cilantro

* 2 Tbs. extra virgin olive oil

Heat the oil in a medium-sized skillet over medium-high. Season the chicken on both sides with all-purpose seasoning, Arizona Dreaming (or your favorite mexican or cajun seasonings), cayenne pepper and salt and pepper. Cook chicken in pan until blackened and cooked through, about 6 or so minutes per side. Set aside.

In a large bowl, combine soy sauce, fish sauce, brown sugar and garlic chili sauce. Whisk together to become a dressing. Toss the spinach, red bell pepper, tomato and cucumber into the dressing until well coated. Top with sliced or diced chicken and top with cilantro.

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