Friday, August 15, 2008

Spike Chicken Salad

Spike Chicken breasts
1-2 heads Romaine lettuce
purple onion
black beans
parmesan cheese
Light Ranch Dressing, or dressing of your choice

Prepare your Spike Chicken. I can't get enough of this stuff. It's just too easy and way too delicious.

While the chicken is cooking, make a bed of romaine and top with tomatoes, onions, blacks beans, olives, and croutons according to taste.

Slice the chicken into thin strips, about a quarter of an inch wide. Lay chicken across top of salad. (I used a whole breast for each adult and less for the kids.)

Top with parmesan cheese and Light Ranch Dressing.

Yummmmm. Feels and tastes like a restaurant salad. Serve it up with some cold lemonade and you'll have a refreshing summery dinner.

I made the salads up on each plate individually and just set the premade salad in front of my family when it was time to eat.

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