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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)
Details
Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from penzeys.com
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.
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