JALAPEÑO CHICKEN SALAD

JALAPEÑO CHICKEN SALAD

Making use of leftovers, for me, is my way of keeping up with my intake of protein from time to time. On this particular occasion I had jalapeño chicken leftover and I decided to make it part of my lunch. I complimented the chicken with baby spinach, asparagus, roasted yellow pepper, tomatoes, avocado, fennel, blanched kale and sliced marinated garlic. Olive oil and apple cider vinegar and of course salt and pepper to taste!

When I introduce a leftover protein to my regular lunch I normally plan a light dinner that evening. What I would normally do, is to just have the side dish of the meal planned for that evening!

Bon Appétit!

 

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4 thoughts on “JALAPEÑO CHICKEN SALAD

  1. Inspiring ideas. Tonight I would like to prepare the jalapeño chicken. Do you make a jalapeño sauce to coat the chicken before roasting? Or?

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    • Hello Beachcomber,

      Thank you for your comment!
      Yes, I prepare a sauce with soy sauce, lemon juice, worcestershire sauce, some dijon mustard, a little bit of grape seed oil, vinegar, salt and pepper to taste and any herbs like thyme, oregano, or any other that you prefer. I slice a jalapeño pepper and place two or three slices under the skin of the chicken breasts, then I pour the sauce over the chicken and let it marinate for 1/2 hour – after the half hour I roast it in the oven. Twenty minutes for boneless chicken breast or 45 minutes for bone-in, in a 400 degrees oven. Time normally varies according to the oven.

      Good luck with it and I hope that you like it!

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