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  • Fire in the Garden Plate

    1 vote
    Fire in the Garden Plate
    Prep: 15 min Cook: 6-8 min Servings: 6
    by Robert E. Hodge
    3 recipes
    >
    Blends Chilies Oil with cool salad veggies.

    Ingredients

    • 2 Cups Diced Chicken
    • 1/4-1/3 cup Olive oil ( To saute the chicken)
    • 1 head Iceberg Lettuce
    • 1 head Bok Choy
    • 1 sm-med. Red Cabbage
    • 1 Diced mild White Onion-(or hotter as you like)
    • 1/4 c of virgin olive oil (flavor as suits you with herbs steeped in the oil overnight~I like a little chili oil in it as well as on the cooked chicken)- to two days in refrigerator.
    • (Fish like Dried Cod would be nice as well / or in replacement of the chicken.)

    Directions

    1. Mix and refrigerate the Dressing that morning or the night before for most flavor.Chop all vegetables to the sizes you like best in a salad.
    2. Saute the chicken and drain on rack or paper towels.
    3. Toss with oil all vegetables.
    4. Serve Chilled if possible; or place on a larger bowl of ice to serve. Cut glass or crystal looks fine.
    5. Will serve 6-8 nice as a Main Summer dish.
    6. Add a side of Lime sherbet.

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