Spinach Sweet Pepper Salad
Six cups spinach
2 cups sauteed sweet peppers cup into big chunks
1 cup black olives
1/4 cup green olives
4 pan fried chicken breast tenderloins (optional)
1 cucumber peeled and sliced
5 tablespoon olive oil
1/8 cup lime juice
Place thawed chicken in frying pan with one tablespoon of your olive oil and the green olives. Cook on medium heat until finished (about 15 minutes). In another pan, add your cut up sweet peppers and one tablespoon olive oil. Fry the peppers on medium high until they start to slightly caramelize. Remove from heat. While your peppers and chicken are cooling, place your spinach, black olives, and cucumber in your large salad bowl. Add your chicken and peppers. Drizzle the rest of the olive oil, plus the lime juice over everything. Toss. Make sure the chicken is cooled or it will make your cucumber mushy.
Of course, you can just use raw sweet peppers in a salad, but then you miss out on the awesomeness of the caramelized flavor. It really changed the entire taste and feel of the salad. Salads are so much better than just a bunch of raw stuff dumped in a bowl. This one is kind of like fajitas on a bed of spinach!
This looks so good! I love new ways to use spinach.