Though a rib eye steak can’t be beat hot off the grill, I must confess that chicken is probably my favorite meat. It’s versatile and light enough that I don’t feel like a stuffed turkey myself after eating my fill of it. Hot or cold, baked, sauteed or fried, well, what else can you say? That po’ chickin’ don’t stand a chance.
Try this recipe on for size
Tangy Chicken & Bean Salad
- 2 2/3 tsp cold-pressed olive oil
- 8 oz chicken tenderloins (or skinless breast) cubed
- 1 cup fresh green beans, 1/2″ pieces
- 1/4 cup kidney beans, cooked
- 1 cup onion, diced
- 1/4 cup garbanzo beans, rinsed
- 1/4 cup water
- 1/4 cup lemon juice
- 1/4 tsp celery salt
- 1/8 tsp dry mustard
- 1/8 tsp cayenne pepper
- 1/8 tsp chili powder
- 1/8 tsp curry powder
- 1/2 head lettuce, shredded
- 6 cups spinach
- 1 1/4 cups tomato, diced
- 1 cucumber, peeled & diced
Directions:
In medium saute’ pan, add 2 teaspoons olive oil, chicken, green beans, kidney beans, onion, garbanzo beans. Cook on medium-high heat for 10 – 15 minutes until the chicken is done and the vegetables are crispy-tender. While the chicken and the vegetables are cooking, heat 2/3 teaspoon olive oil, water, lemon juice, and spices in a medium sauce pan. Bring to a boil, then add the chicken and vegetable mixture, stir.
In a large salad boil, combine the lettuce, spinach, tomato, and cucumber to form a salad. Top the salad with the chicken mixture and serve.
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Reprinted with permission from Hormones, Health, and Happiness: A Natural Medical Formula for Rediscovering Youth with Bioidentical Hormones
