Confession: I don’t really like salad. There’s been one salad, a Greek one that I still dream of in Ames, that I thoroughly enjoyed and craved. I have found a good caesar dressing that helps me get my greens, but mostly I just sneak them into all my meals. I’m sharing this recipe mostly for the spice mix, but if you’re a fellow salad hater, maybe this will help you out!
It finally got hot here in Wisconsin, which means mid-80’s with a nice breeze. I love summer here, it’s fantastic. Iowa gets so hot and muggy, full of mosquitoes that like to eat me, whereas this area of the world has more polite bugs and a lake wind that’s always cooling me off. Flowers bloom everywhere for months. It ALMOST makes up for the 3 months of dreary weather we also get from January to March! I am soaking up this summer, with a trip to NYC being planned and a weekend in the Dells coming right up. I’m also hoping to see my family on a regular basis, and meeting the newest niece, Agnes, this August will top it all off! Hope you’re having a great summer so far.
Cooked Chicken Salad
Salad haters, unite! Cook all the components and it becomes so much more appealing.
- 2 tsp ginger
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 1/4 tsp cayenne
- 2 raw chicken breasts, cut into strips
- 2 tsp worcestershire sauce
- 2 cups raw spinach
- 1 cup chopped tomatoes
In a small bowl, mix all the spices; set aside. Heat a large skillet on the stovetop over medium-high heat. Add chicken strips and worcestershire sauce and let cook until browned. Flip once and cook until both sides are browned. Remove chicken from pan. Add spinach and tomatoes to pan and let wilt, about 2 minutes.
On a plate, add spinach and tomatoes and top with chicken. Top with avocado, cheese, or dressing if desired.