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Warm and Cold Pepper Chicken Salad October 25, 2010

Posted by Melonie Gallegos in Dishing It.
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I love eating at home because it guarantees not getting sick. I had a chance to do so for lunch last week leading to a new off the cuff recipe. This is a hot and cold dish combining cool healthy greens and warm peppery chicken. Gluten and dairy free, here we go.

Ingredient list:
3 cups of mixed greens
1 mini bell pepper sliced lengthwise remove seeds
3 mild peppers sliced lengthwise remove seeds
1 cup cherry tomatoes sliced on half
1/4 cucumber sliced into 1/2 inch pieces
1/4lb chicken breast
Sea salt
Fresh ground pepper
Pinch Rosemary
Olive oil
Briannas French vinaigrette
Optional: I use organic vegetables and chicken. My favorite find is Trader Joes organic chicken breast strips in the frozen aisle

Easy Prep
1. Rinse and dry and slice the salad and veggies

2. Heat olive oil in a skillet to medium then add chicken

3. Cook and turn twice every 3 minutes, turn down the heat and add salt and pepper

4. Cook low 6 minutes then add sliced bell pepper, peppers and rosemary, then continue turning and cooking 6-10 minutes until chicken cooks through

5. Layer salad on a large plate: greens, tomato, cucumber, and top with chicken and peppers right from the skillet. Drizzle with dressing and you’re ready to eat.

Enjoy! And please comment on your inventive variations.

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