Sweet and Spicy Summer Salad
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- 1 lb
- chicken breasts, boneless and skinless
- head of boston lettuce
- peaches (diced)
- 1/2 c
- wasabi peas
- 1 c
- gorgonzola cheese
- 1 c
- red wine vinaigrette dressing
1Heat one tablespoon of olive oil in a skillet over medium heat.
2Apply salt and pepper to the chicken breasts; chop them into small strips and put into hot skillet. Coook about 10-15 minutes (golden brown in color).
3Dice boston lettuce into bite-sized pieces. Add peaches and wasabi peas and toss.
4Crumble gorgonzola cheese and mix throughout the salad.
5Add chicken breast strips, still warm. Top with red wine vinagrette dressing.