Mexican Inspired Salad (serves 4)

 I had to think of a dish that would use up a large quantity of my pepper hoard. It was out of control! Since so many of the varieties were on the hot side, I started to think about some sort of Mexican inspired dinner.

lots of peppers from my garden & from next door!

It was too late to make flour tortillas, but I was in the mood for that kind of flavor. I decided on frying up a whole bunch of peppers, tossing them with some super-thin smokey chicken and served it all on a bed of fresh spinach. 

I was also in luck and had some plum tomatoes from the garden, which added a nice cool note to the final dish. This is a fantastic thing to put together for a crowd (just double or triple the recipe). I couldn’t get enough of this humdinger of a meal!


You will need: 4 tbs olive oil, 2 tbs extra-virgin olive oil, mixture of peppers; 1 red, 1 green, 1 yellow, long green and red, jalapeno, cherry bombs, cayenne peppers (use enough to make up about 6 cups chopped), sliced, 2 chicken breasts (fillet), thinly sliced, 1 clove garlic, finely chopped, 2 chipotle peppers with adobo sauced, chopped (you can find these in the ethnic aisle. They come in a can with smokey adobo sauce), 8 cups fresh spinach leaves, 4 plum tomatoes

1 – Prep all ingredients before you start cooking.

2 – Put sliced chicken in a bowl with the garlic, chipotle peppers,  some adobo sauce and 2 tbs extra-virgin olive oil. Mix together and set aside.

prep the peppers

3 – Put big pan or wok on high heat and when it is hot add 3 tbs of the oil. Let the oil get hot before adding all of the sliced peppers. stir-fry for 5 minutes, stirring occasionally. Transfer to plate.

stir-fry peppers

4 – Add the last tablespoon of oil to pan and add the chicken, spreading quickly onto pan surface in an even layer. Cook for 3 minutes. Do not try to move chicken around during the cooking or it will stick. After about 3 or 4 minutes the chicken will loosen and can be tossed to turn over. Cook for another 3 or 4 minutes. Add the peppers back to the pan and turn off heat.

stir-fry chicken

5 – Lay a layer of spinach leaves on the bottom of each plate and mound with chicken mixture. Place sliced tomatoes around the border.

HOT salad!

You can also put some condiments on the table such as sour cream, hot sauce and grated cheese.

One response to “Mexican Inspired Salad (serves 4)

  1. Pingback: Blood Type A “Diet Experiment” Update AND A STRONG Word About “Diets” !! | Crappy Kitchen - Good Dinners!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s