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Our new chili powders are perfect for this recipe. The combination of spicy chicken and cool, creamy dressing is hard to beat.


  • 2 boneless/skinless chicken breasts (roughly 12 oz.)
  • 1-2 tsp. CHILI 3000 or CHILI 9000
  • 1/4 tsp. salt (optional)
  • 1 TB. olive oil


  • 1 large head romaine lettuce
  • 1 head softer, lighter lettuce, such as Boston
  • 1 Cup cherry tomatoes, halved


  • 2 Cups cubed bread (4 good-sized slices)
  • 2 TB. olive oil or butter, divided


  • 1-2 tsp. CHILI 9000 or CHILI 3000, divided
  • 2 TB. water
  • 1/2 Cup light mayo
  • 1/2 Cup sour cream
  • 1 TB. balsamic or red wine vinegar

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

Chili 3000 0.8 oz. 1/4 cup jar
Chili 9000 0.8 oz. 1/4 cup jar
Sandwich Sprinkle 1.2 oz. 1/4 cup jar
Creamy Peppercorn 2.5 oz. 1/2 cup jar

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