|
|
|
|||
|
|
Heavenly Crunchy Chicken Salad
1/2 cup teriyaki sauce 1 T minced garlic 1 T lemon juice 1 bag salad greens 1 cup stir fried fresh mushrooms(stir fry in minced garlic and butter or olive oil.) 1 medium size tomato(diced) 1/2 cup thinly sliced black olives 2 fresh pears 1 avocado 1/4 cup white wine vinaigrette (used to marinade the peras and avocados) 1/2 cup mixture of red and green peppers (cut julienne-thin) Blue Cheese vinaigrette 1-2 cups chopped roasted peanuts 1-2 T butter cinnamon-sugar mixture. Thinly slice the chicken into strips and smother in the teriyaki, minced garlic, lemon juice mixture. In a heated skillet cook chicken stripes until juices run clear and they are lightly browned. Place in the oven on warm. In another pan on med. hear add some more butter and minced garlic. Once the butter has warmed add the mushrooms and cook until tender. Set aside in the oven of warm. In a small to medium size bowl combine the chopped pears and avocados with the whit wine vinaigrette. Allow to sit in the refrigerator for 15 minutes. In a large bowl Combine the greens, black olives, peppers, tomatoes lightly coat with Blue Cheese vinaigrette. In a small fry pan combine your butter and cinnamon sugar. Once melted add you chopped roasted peanunts. Cook until just golded brown.(watch out they can burn easily.) Now add your mushrooms and pear/avacado's to the large bowl of salad mixture. Serve onto the dinner plates. Place a hearty amount of chicken stripes on the top of each salad. Evenly sprinkle the top wiht the sweet roasted nuts. You may add some more dressing if you desire or top wiht your favorite salsa. Hannah Harper |
||