Spicy Chicken Breast & Mixed Greens Salad

Chicken Salad with a Kick!!

As you can see by scrolling through the recipes on my blog, many of my food offerings are quite decadent, so I try and make a point to throw in some healthy alternatives for those who want them.  I generally cook well balanced meals and only cook the decadents items a few times a week, so thinking up new and tasty salads have become my current cooking obsession.  I’m also right smack in the middle of a 20 day detox, so that may also be contributing to my salad frenzy.  Although I cannot eat meat right now, I want to share one of my favorite salads I’ve created to date.  It’s easy and you can use either hot or cold chicken breasts!!!

Spicy_Chicken_SaladFor this chicken salad, you will need:

4 small boneless chicken breasts
2 Packets of Goya Cilantro and Tomato Seasoning
1 pinch of Cayenne Pepper
1 Tablespoon of Salt
1 Teaspoon of Black Pepper
1 Tablespoon of Olive Oile
2 Tablespoons of Butter
1 bundle of fresh spinach leaves
1 small head of romaine lettuce
baby red and green chard
baby carrots
cherry tomatoes
sliced cucumber
Balsamic Vinegar Dressing

Heat your cast iron skillet on medium heat.  Make sure it is thoroughly preheated so the chicken cooks evenly.

Start by washing, drying and chopping all of your green veggies.  Just chop the stems off of the spinach but keep the leaves whole.  Mix into a large salad bowl and place in fridge.

In a small bowl, combine your seasonings for your chicken (Goya seasoning, cayenne, salt, pepper) and mix together so it is evenly incorporated.  Season both sides of chicken with mixture.

Place olive oil and butter into heated cast iron skillet and let melt, quickly add chicken and cook until it is lightly browned on each side.  Remove from heat and let rest for 10 minutes.

While your chicken is cooking, you can slice your cucumbers, take out your salad and mix in cherry tomatoes, carrots and cucumbers.  Sprinkle in the Balsamic vinegar dressing so that it lightly coats the salad but not drowning it.

Once the chicken is fully cooked and resting, plate your salad.  Next, slice your chicken into half inch thick strips and lay atop your salad!  I serve it family style but if  you are serving 4 people and want to dish up individual salad plates, that works too!  You’re finished! Enjoy!

*TIP – I chill my chicken in the fridge for about 30 minutes before serving the salad because I prefer it cold…however if you like your chicken hot, have it how you like it!


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