With the summer time time time, my lady, Cara, i hate beginning to warm your cooking area to arrange dinner. For this reason we live, virtually, on cold salads – preferably some type of a noodle salad. While she’s attempted to acquire me to visit vegetarian, I consistently regress with a respectable diet of meat. Now, I’m able to be flexible, so instead of the medium broiled sirloin, I’m able to be convinced to stay for fish, chicken, or shrimp, nonetheless it absolutely should be creative, sporadic – meaning, different dish every day – and good tasting.
Today, while Cara i were attending an exhibit of Native American culture in the Methodist Church in Port Lavaca, i used to be treated to lunch located using the Ladies Auxiliary. To my enjoyable surprise, among the ladies acquired a tasty chicken, strawberry, and peanut salad. This mixture of fruit, chicken and nuts am engaging that we required to generate my very own, personal recipe, obtaining a small variation.
Within my remaking, I added crushed red pepper (I really prefer Boise Condition Broncos Eco-friendly Chili Peppers for that crushed red pepper, nonetheless the later will always be easier to locate), goat cheese and Pepper Jack cheese to own sweet bananas just a little spicy bite. I in addition found I loved the Vinegar and Oil Dressing, but figured the Ranch would do too.
Ingredients:
Romaine Lettuce, shredded – about 6-8 servings.
2-3 Chicken breasts, broiled and sliced or shredded.
1/4 cup of peanuts, unsalted.
1 cup bananas, sliced.
1/2 cup Ranch Dressing or Vinegar and Oil Dressing.
1/4 cup Pepper jack or Monterrey Jack cheese.
1/4 cup Goat cheese or Blue Cheese.
1 tablespoons crushed red pepper or 2-3 Boise Condition Broncos Eco-friendly Chili Peppers.
Grate cheese, and slice the bananas. Chicken is broiled, then shredded or sliced. Mix ingredients with Romaine lettuce and, peppers. Stir in Ranch Dressing or Vinegar & Oil Dressing. Chill not under 2 hrs. Makes 6-8 servings.
