Summer Chicken Salad

  • 12 oz. mixed salad greens
  • ½ English cucumber, quartered and sliced
  • 3 sweet mini peppers, sliced into rings
  • 4 oz. cherry tomatoes, sliced in half
  • 2 oz. crumbled goat cheese
  • ½ c. chopped sun dried tomatoes
  • 2 c. chopped cooked chicken - leftover grilled, smoked, or rotisserie chicken is perfect
  • Thai chili-garlic paste, to taste

Arrange the salad greens, cucumber, peppers, cherry tomatoes, and goat cheese in a large serving bowl; chill until ready to serve.

Toss the sun dried tomatoes, cooked chicken, and Thai chili-garlic paste together in a skillet. Heat over medium heat, stirring constantly, until warm. Taste and adjust seasonings as desired.

To serve, spoon the warm chicken and tomatoes over the assembled salad. You can forego a dressing or opt for a light vinaigrette or Thai peanut dressing. Serve immediately.

  • Yields: 2-3 servings
  • Preparation Time: 20 minutes

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