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Add a photoBlends Chilies Oil with cool salad veggies.
Prep time: 15 minutes
Cook time: 6-8 minutes
Servings: 6-8+
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Ingredients
- 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
- 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.
- Saute the chicken and drain on rack or paper towels.
- Toss with oil all vegetables.
- Serve Chilled if possible; or place on a larger bowl of ice to serve. Cut glass or crystal looks fine.
- Will serve 6-8 nice as a Main Summer dish.
- 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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