Chicken Spinach Salad with Sour Cream Dressing

  • Yield: 6-8 servings


4-- chicken breasts skinned and trimmed
2large green bell pepper
1large red bell pepper
1/2large onion
2teaspoons garlic powder
4teaspoons cumin
3teaspoons chili powder
5tablespoons extra virgin olive oil
3teaspoons soy sauce
1-- lemon juiced
1cup baby sweet corn
2large packages baby spinach
2cups shredded sharp cheddar cheese
1large tomato diced
Sour Cream Dressing
1cup sour cream
1/2cup mayonnaise
1/2teaspoon ground black pepper
1/2teaspoon vinegar
2tablespoons oregano


In a medium bowl mix sour cream, mayonnaise, black pepper, vinegar and oregano. Place in refrigerator.

In medium bowl mix garlic powder, cumin, chili powder, olive oil, lemon juice and soy sauce. Set aside.

Cut peppers and onions into 1/4 to 1/2 inch strips and place in a large bowl. Add corn and pour in 3/4 of the spice mixture.

Cut chicken into 1/4 to 1/2 inch strips and place in the bowl with the remaining spice mixture.

Clean and dry spinach and place on a large serving platter. Sprinkle cheese and tomato over spinach.

Heat a large skillet on high heat. When very hot, add pepper and onion mixture and cook for 5 to 7 minutes. Remove from heat and spoon over spinach.

Immediately return skillet to high heat and add chicken. Cook for 3-5 minutes or until cooked. Remove from heat and spoon over spinach and peppers.

Remove sour cream dressing from the refrigerator and spoon into 3 or 4 piles around the plate. Serve.

Serves 6-8 people.