Chef Cecil's Chicken Breast Salad
Looking for a satisfy salad that is easy to prepare and sure to satisfy a big hunger? Try our rendition of a chicken breast salad.
2/3 cup olive oil
1/3 cup balsamic vinegar
1 Tablespoon Dijon mustard
1 1/2 teaspoons sugar
3/4 teaspoon Chef Cecil's Poultry Heat
4 boneless Skinless chicken breasts (about 1 1/4 lb) seasoned with Chef Cecil's Southern Heat
2 Cups of Sweet grape tomatoes (12 oz), cut into quarters
1 Cup Sliced Banana peppers
1 Cup of Crisp Onions
1 Cup Almond Slices
1 Sliced Cucumber
8 Cups of salad greens
In medium bowl, beat oil, vinegar, Chef Cecil's Poultry Heat, mustard, sugar, with whisk until well blended.
Season Chicken with Southern Heat and cook chicken over medium heat until done (estimated 12 to 15 minutes cook time), until juice of chicken is clear when center of thickest part is cut. Use thermometer to ensure doneness (165°F). Let stand 5 minutes; cut into 1/2-inch strips.
In a bowl combine and toss: Sweet grape tomatoes, Sliced Cucumbers, and salad greens.
Divide salad greens among 4 plates. Top with chicken, Crispy Onion slices, banana peppers, almond slices, and drizzle each plate with dressing.