Chicken salad santa anna
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Chciken breasts cut in |
| Strips | ||
| ½ | cup | Honey dressing |
| 1 | tablespoon | Vegetable oil |
| ½ | cup | Thin sliced red sweet |
| Peppers | ||
| ½ | cup | Thin sliced sweet onion |
| ½ | cup | Thin sliced mushrooms |
| 4 | quarts | Packed spinach leaves |
| ¼ | cup | Sliced radishes |
| Honey dressing: | ||
| ⅓ | cup | Red wine vinegar |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Cayenne pepper |
Directions
Make dressing first by combining vinegar and honey and add all remaining dressing ingredients. Marinate chicken in ¼ cup of dressing at least 2 hours or overnight.Drain and reserve marinade.
Heat oil in nonstick skillet and stir fry chicken until done.Add peppers, onion and mushrooms and reserved marinade and stir fry one more minute. Add spinach leaves and toss in pan till barely wilted.
Add radishes and toss to mix. Serve with remaining honey dressing.