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Le Poulet noirci avec les Fraises et les EpinardsNouveau Cajun
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Submitted by Kip Alexandre' Faulk
on Wednesday, February 01, 2006
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| Makes: | 4 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 20 minutes |
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Blackened Chicken laced with Strawberries and Spinach.......GREAT IDEA FOR YOUR DIET!!!! - Whoops did I say that word.....Maybe this is better...one of our "Guilt-Free Cajun Creations"
Our author writes......This is another one of my "Somewhat Heart Healthy" recipes. There are a few open markets here in Kansas City, and one day, while walking through the famous City Market, I stumbled upon a vender selling the odd combination of spinach and strawberries. So, of course, my imagination led me to this salad idea. My experiment became a great meal-starter, with the sweetness of strawberries contrasted with the "kick" of blackened chicken breast. Hope you enjoy. |
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| Ingredients |
| 1 large bunch of fresh baby spinach |
1 dozen large fresh strawberries |
| 3/4 cup pecans (or walnuts) |
Extra virgin olive oil |
| 1 small red (sweet) onion sliced in thin rings |
2 boneless chicken breasts |
| Optional: Nutmeg powder |
Cajun Seasonings Mixture |
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2 tbsp black pepper |
| 1/2 tbsp to 1 tbsp cayenne pepper (more or less) |
1 tsp salt |
| 2 tsp paprika |
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| | | Directions | Begin by preparing the salad ingredients. First, wash baby spinach ann drain; place aside in collander or bowl. Now slice the strawberries as thin as desired. Next, slice sweet onions into thin rings. Set salad ingredients aside.
Now, on a clean cutting board, slice the boneless chicken breasts into 1/4-1/3 inch strips. Place the cut chicken into a fairly deep bowl. Over the chicken strips, pour about 1/2 cup of extra virgin olive oil. Now add the dry, blackening mixture. Make sure that the blackening mixture is evenly distributed among the pieces of chicken.
Without adding any more oil, place the chicken strips into a pre-heated skillet and grill the chicken for 5-10 minutes, keeping an eye out to see when they're done. Note that your range, or stove, may cook them at a different rate, depending on how thin you have sliced the chicken breasts. Once the chicken is fully cooked, assemble the salad.
For best presentation, place baby spinach on a salad plate or bowl. Generously sprinkle pecans, or walnuts, onto the spinach. Now add the sliced red onion rings. Onto the bad of veggies, place the strips of grilled chicken. Top the entire salad, generously, with your fresh sliced strawberries. Endulge...allthewhile remaining happy about your waistline!
***Optional dressing: In a small saucepan, combine 1/3 cup extra virgin olive oil and a few dashes of nutmeg powder. Allow the oil to heat for 2 minutes on a medium setting. Then, allow the oil to cool to room temperature. Use this to top the salad for a unique, yet satisfying flavor! Recommended Sides Have this as a light, yet refreshing starter before any meal.
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