This is a print preview of "Fire in the Garden Plate" recipe.

Fire in the Garden Plate Recipe
by Robert E. Hodge

Fire in the Garden Plate

Blends Chilies Oil with cool salad veggies.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6

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

  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.