Monday, March 1, 2010

Sweet and SPICY! Chicken Salad

It's been a long time since I've really cooked, and so an even longer time since I've blooked (blog + cook). Nasty snow storms, however; are good for leaving you in the house, in the kitchen, making food.

General Notes on My Recipes: Portion sizes are generally for one or two (multiply as necessary); measuring is rarely exact (taste it or eye ball it); ingredients can always be exchanged for what you prefer or what you have (be creative); don't be mad at me if it didn't turn out right (you made it, not me!). 

Sweet and SPICY! Chicken Salad

Cut boneless, skinless chicken breasts into bite size pieces. Marinate with balsamic vinaigrette, store bought or home made (I like Ken's for store bought.); honey; a dry white wine; salt, ground ginger, garlic powder, black pepper, cayenne pepper. Heat olive oil up in a skillet and saute chicken over medium-low heat. Be sure to keep an eye on the chicken and move it around constantly so it doesn't stick to the pan or burn. Set cooked chicken aside in another dish.

Thinly slice some red onion into rings, and then cut in half. Mince 1/3rd of a jalapeno pepper. Add a little olive oil to the same skillet you cooked the chicken in, and cook veggies until tender. Saute red pepper flakes along with veggies. Add more wine to deglaze the pan, as well as a handful of golden raisins. Let the wine reduce and the raisins plump up before turning off the heat and adding the chicken back in the pan to mix it all up.

Serve the chicken mixture over mixed baby greens salad. Enjoy!

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