Chicken Spinach Salad with Sour Cream Dressing
- Yield 6-8 servings
- 4 -- chicken breasts skinned and trimmed
- 2 large green bell pepper
- 1 large red bell pepper
- 1/2 large onion
- 2 teaspoons garlic powder
- 4 teaspoons cumin
- 3 teaspoons chili powder
- 5 tablespoons extra virgin olive oil
- 3 teaspoons soy sauce
- 1 -- lemon juiced
- 1 cup baby sweet corn
- 2 large packages baby spinach
- 2 cups shredded sharp cheddar cheese
- 1 large tomato diced
- Sour Cream Dressing
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon vinegar
- 2 tablespoons 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.