[CH] Today's Lunch - Spicy Chicken Salad

RisaG (radiorlg@yahoo.com)
Fri, 21 Feb 2003 11:54:43 -0800 (PST) 

For lunch today, I decided to play around with a
recipe I had for the Wendy's Spicy Chicken Sandwich
and made it into a salad.

I took the seasonings for the breading and put them in
a dressing, along with the hot sauce. I took some
leftover grilled chicken breasts and sliced them up. I
sprinkled them with a bit of hot sauce too.

I made a salad, put lots of veggies on it, and then
topped it with the chicken and the dressing. It was
really delicious.

It was nice and spicy too. Love cooking for myself. I
can make it as hot as I want.

                     *  Exported from  MasterCook  *

                           Spicy Chicken Salad

Recipe By     : RisaG
Serving Size  : 2    Preparation Time :0:00
Categories    : Chile-Heads                     
Chiles
                Poultry                         
Salads

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
                        Dressing:
     1/4  cup           mayonnaise
   3      tbsp          2% low-fat milk
   5      dashes        hot sauce
     1/2  tsp           sea salt
   1      tsp           cayenne pepper
     1/2  tsp           black pepper
     1/2  tsp           onion powder
     1/4  tsp           hot paprika
     1/8  tsp           garlic powder
                        Salad:
   2                    grilled chicken breasts --
chopped
   2      cups          mesclun greens (to 3)
   2                    scallions (both white & green
parts) -- chopped
   1                    plum tomato, whole -- chopped
   1      stalk         celery -- sliced
   5                    pickled jalapenos -- chopped

For dressing: In small bowl, place mayonnaise and
milk. Whisk together. Add seasonings to mayo/milk
mixture. Whisk well. Whisk in hot sauce. Set aside.

For salad: Place mesclun greens in a large serving
bowl. Top with all other salad ingredients. If you
want to make the salad fancy, you can put each
ingredient in its own line across the salad greens. If
not, just sprinkle them all on.

Top vegetables with chicken. Top that with the pickled
jalapenos and then the dressing. Start with a small
amount of dressing and mix it in. You want the
dressing to just coat the greens, not cover it
completely. You don't want to drown the greens.

Season with a bit of salt and pepper.

To serve:

With serving tongs, mix the salad together and then
put half in one of two bowls, put remaining in other
bowl. 

Top with croutons, if you wish.*

                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

* If you are on a low carb or Somersize plan, omit
croutons and nclude some monterey jack cheese instead.



=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 2/14/03

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