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.