Thursday, April 24, 2014


With the weather changing we eat a chick spinach salad about one a week.  It's simple.  I grill using real mesquite charcoal the two chicken breasts.  I do it on a low heat because I want it to smoke cook as cook with the heat.  I then put them in the refrigerator to cool.

In a separate bowel I put spinach, cucumber, sun dried tomatoes and artichoke hears - both marinated in olive oil and Italian seasonings, celery, sliced almonds, sliced yellow and orange bell peppers and let stand until the chicken cools.

I then slice the chicken once cooled.  You mix everything together with croutons and then put a tad bit of Parmesan cheese on top and you have a very satisfying salad.

Editor's note:  For reasons I do not know, my computer will not open the picture I took of the salad with my cell phone.  So this is not my salad, but next time I will probably add avocado.

1 comment:

Unknown said...

I love salads and going to try these one looks yummy. Thanks for sharing Bobby