I do not like salad. I know there are people that eat it every day. There are people with fat-free vinagrette running through their veins. Me? I’ve got sugar and peanut butter running through mine. So when B suggests salad for dinner, I have to control myself. I really have to exercise restraint and not laugh in his face.
So color me surprised when I found a salad I actually like. I sort of stumbled on it accidentally. I was really grabbing at straws for a dinner plan. I hate not having a plan. And here we were on a Tuesday night without one. The only small hint of thinking ahead was the plate of chicken in my fridge, sitting next to the red pepper hummus we made over the weekend.
Chicken. Freshly made red pepper hummus. Spinach leaves. Ok, maybe its something we should try. Why not, right? If it’s terrible, I’ll just pick out the spinach leaves and eat the chicken by itself.
One bite and I realized that I am a genius. I might be a biased judge, but this salad turned out so tasty and delicious. Chicken topped with red pepper hummus on a bed of spinach leaves is now my favorite salad. It was simple. It was refreshing. It had a nice kick to it from the red pepper. Try for yourself and see.
Roasted Red Pepper Chicken Salad
Homemade roasted red pepper hummus:
2 cloves minced garlic
1 can garbanzo beans, drained
1/3 cup tahini
1/3 cup lemon juice
1/2 cup roasted red peppers
Combine all of these ingredients in the food processor until smooth. Feel free to add more if you like a peppery taste.
2 boneless, skinless chicken breasts
1 cup roasted red pepper hummus
2 bunches of spinach leaves
2 Skinny Cow creamy cheese wedges
Trim the chicken of any fat. Cut each piece into two halves then season with salt and pepper. Chicken is awfully bland and needs a little love to rise to its full tasty potential.
Preheat the oven to 425 degrees. On a lined baking sheet, place your chicken breasts. Coat the breast in red pepper hummus to your liking. I like mine with a lot of sauce.
Place them in the oven to cook, about 25 minutes until finished.
While your chicken is cooking, assemble your salad. Place spinach leaves onto a plate. Take one wedge of cheese per plate and crumble it into the spinach leaves.
Once your chicken is finished, slice it into strips. Place it on top of your spinach salad. Then enjoy! If you plan on taking this for lunch, my advice is to keep the pieces separate and assemble them on the spot so that nothing ends up soggy.
Yum…. My mouth is watering.