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Blends Chilies Oil with cool salad veggies.

Prep time:
Cook time:
Servings: 6-8+
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Ingredients

Cost per serving $0.93 view details
  • 2 Cups Diced Chicken
  • 1/4-1/3 cup Olive oil ( To saute the chicken)
  • 1 head Iceberg Lettuce
  • 1 head Bok Choy
  • 1 sm-med. Red Cabbage
  • 1 Diced mild White Onion-(or hotter as you like)
  • 1/4 c of virgin olive oil (flavor as suits you with herbs steeped in the oil overnight~I like a little chili oil in it as well as on the cooked chicken)- to two days in refrigerator.
  • (Fish like Dried Cod would be nice as well / or in replacement of the chicken.)

Directions

  1. Mix and refrigerate the Dressing that morning or the night before for most flavor.Chop all vegetables to the sizes you like best in a salad.
  2. Saute the chicken and drain on rack or paper towels.
  3. Toss with oil all vegetables.
  4. Serve Chilled if possible; or place on a larger bowl of ice to serve. Cut glass or crystal looks fine.
  5. Will serve 6-8 nice as a Main Summer dish.
  6. Add a side of Lime sherbet.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 214g
Recipe makes 6 servings
Calories 310  
Calories from Fat 247 80%
Total Fat 27.84g 35%
Saturated Fat 5.05g 20%
Trans Fat 0.0g  
Cholesterol 40mg 13%
Sodium 119mg 5%
Potassium 438mg 13%
Total Carbs 4.26g 1%
Dietary Fiber 1.5g 5%
Sugars 2.18g 1%
Protein 12.02g 19%

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