SPICY CHICKEN BREAST SALAD - SERVES 2
A twist on the Lone Star classic Comanche Chicken Caesar and great served with Lone Star Vinnie.
To create this masterpiece, you'll need a selection of fresh, high-quality ingredients. Here's what you'll need:
Ingredients
2 large chicken breasts
200g fresh mesclun lettuce
1 Lebanese cucumber, sliced
1 punnet cherry tomatoes, halved
80g feta, cubed
50g sliced sun-dried tomatoes
40g pine nuts, roasted (or any other preferred nuts or seeds)
Preheat oven to 200°c
Pat chicken dry with paper towel. Spray chicken all over with Lone Star Fire and Spice seasoning oil and salt and pepper. Heat a large non-stick frying pan. Cook the chicken with a little oil for 2 1/2 mins each side or until golden brown. Roast for 15 minutes or until cooked through.
Meanwhile, combine mesclun lettuce, cherry tomatoes, feta, sun-dried tomatoes, pine nuts and cucumber in a bowl. Toss to combine.
Serve thickly sliced cooked and rested chicken, arranged around salad and dressed with Lone Star Vinaigrette.
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