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Season both sides of the chicken with CHILI 3000 or 9000 and salt (if using). Heat the olive oil in a large skillet over
medium heat and, when hot, add the chicken breasts. The red spice can tend to blacken if the heat is high, so turn the heat
a bit lower if the chicken gets brown right away. Flip the breasts after 5-6 minutes. A nice thick chicken breast will be
perfectly done after 10-12 minutes cooking over medium heat. When done, set aside to rest for a few minutes before slicing.
Clean and cut the salad items and make the croutons and dressing while the chicken is cooking. To prepare salad, remove the
cores from the lettuce heads and the large ribs from the romaine leaves, wash and dry. Rip into bite-sized pieces, place in
a large salad bowl. Wash and cut tomatoes. Combine the salad just prior to serving so the flavors are crisp. Slice the
chicken into bite-sized pieces. Toss most of the dressing with the salad greens; divide among 4 plates, top with chicken
pieces and croutons. Serve with extra dressing on the side.
Croutons: To make croutons, heat 1 TB. of the butter or olive oil in a large skillet over medium heat. Add the cubed bread.
Sprinkle generously with SANDWICH SPRINKLE. Toss the croutons while cooking, so all sides will be lightly golden. If the pan
gets dry, add the extra TB. of oil or butter a tsp. at a time as needed. The croutons should be crispy and golden in 3-5 minutes.
Remove to a serving bowl or store in an airtight container.
Dressing: mix the CREAMY PEPPERCORN dressing base and 1 tsp. of the CHILI 3000 or CHILI 9000 with the water. Let stand 5 minutes.
Add the mayo, sour cream and balsamic or red wine vinegar. Whisk or shake vigorously until combined. Taste and add the extra
teaspoon of CHILI 3000 or CHILI 9000 if more intense flavor and color are desired.
Prep. time: 15 minutes
Cooking time: 10 minutes
Serves: 4
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