Peppery Chicken Spinach Salad
From Better Homes and Gardens magazine in the '80s. An easy and delicious dinner salad with a kick.
-Terry
INGREDIENTS
- 2 whole medium chicken breasts (1½ lb), skinned, boned, cut into bite-size strips
- 5½ oz spinach (about 4 cups)
- 1 sweet red pepper, cut into bite-size strips
- 1 fresh hot yellow chili pepper, seeded and chopped
- 1 to 2 canned jalapeño chili peppers, seeded and chopped
- 8 oz. cheese-filled egg tortellini
- 1 Tbsp. cooking oil
Spicy Lime Marinade - ½ tsp finely shredded lime peel
- 3 Tbsp lime juice
- 2 Tbsp cooking oil
- 1 tsp chili powder
- ¼ tsp salt
INSTRUCTIONS
In a mixing bowl combine Spicy Lime Marinade ingredients.
Marinate chicken in Spicy Lime Marinade, covered, for 30 minutes at room temperature. In a large mixing bowl toss together spinach and peppers.
Cook tortellini according to package directions. Cook until tender but still slightly firm. Drain, keep warm.
Drain chicken, reserving marinade. In skillet, heat oil over high heat. Stir fry chicken 3 to 4 minutes or until done. Add to tortellini.
Add reserved marinade to skillet. Cook over high heat 1 minute. Remove from heat. Add spinach mixture to skillet; toss 1 minute or until spinach slightly wilts.
Combine spinach mixture, tortellini, and chicken; toss. Serve immediately.
Serves 4.