Spicy Chicken Salad

By Carolanne

The perfect marriage of spicy and cool.

Ingredients

• Dressing:
• 2 boneless, skinless chicken breasts
• 1 tsp. olive oil
• 1/2-1 tsp. BERBERE
• 1/4 tsp. salt
• 8 Cups greens (2 medium heads different types of lettuce-we used romaine and Boston)
• other toppings as desired: we used croutons, cherry tomatoes, red onion
• 1/4 Cup red wine vinegar
• 1/2 Cup olive oil
• 2 tsp. TUSCAN SUNSET
• 1/2 tsp. CRUSHED BROWN MUSTARD
• 1/4 tsp. salt (optional)

Preparation

Step 1

Get the grill going or heat a pan over medium-high heat. Wash the chicken and pat dry. Brush the chicken with oil, sprinkle with BERBERE (1 tsp. will be pretty darn hot) and salt. Cook over medium-high heat until done, roughly 4-6 minutes per side, depending on how thick the pieces are. Let rest while washing, drying and cutting up the salad ingredients. Cut the chicken into bite-sized pieces, toss with the salad and serve with the dressing of your choice. If you are using our dressing, simply combine all of the dressing ingredients in a jar with a lid and shake well.