hot cherry pepper chicken over salad

Recipe by
Dana DiGs
Staten Island, NY

When I have fine, I like to prepare ahead of time.. And marinating meats are always a preparation.. Marinating with a variety of flavor is always interesting ! :)

yield 1 serving(s)
cook time 35 Min
method Saute

Ingredients For hot cherry pepper chicken over salad

  • 2
    chicken breast halves, skinless and boneless
  • 1/2
    romaine lettuce head
  • 1 bag
    mesculine salad / spring mix
  • 1/2 box
    cherry tomatoes
  • 1/2
    red onion and 1 cucumber (sliced)
  • 8-10
    hot cherry peppers (cut up)
  • MARINADE
  • 6-8
    hot cherry peppers cut up
  • 1/2 c
    juice from hot cherry pepper jar
  • DRESSING
  • 1 c
    avocado oil
  • 1 1/2 c
    balsamic vinegar
  • 1/2
    lemon squeezed
  • 1 Tbsp
    spicy mustard
  • 3 dash
    oregano, dried
  • 3 dash
    garlic powder
  • 4 pinch
    black pepper
  • 2 pinch
    salt
  • 1 1/2 tsp
    strawberry or grape preservatives

How To Make hot cherry pepper chicken over salad

  • 1
    First you need to marinate your chicken breast. I cut mine into little mouthful chunks, before placing them in the bag of marinade over night- which is the ingredients I listed under " marinade" that is all going together with the cut up chicken, in a ziplock bag over night- coating the chicken.
  • 2
    The next day, prepare a salad with all the ingredients I listed first, without then chicken of course, that has to b cooked first. When cooking the chicken, lightly spray ur pan with some cooking spray on low heat..constantly turning chicken over to slightly brown.
  • 3
    When it comes to making the dressing, I like to prepare extra, always more balsamic than oil, and store it in my fridge...it's just THAT good!
  • 4
    Mix cooked chicken into the salad, pour the dressing on top, add some almonds if u like for crunch and enjoy!
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