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Southwest Chicken Salad

This easy recipe is great for a summer afternoon when you do not want to get the oven going, or don't want to work too long over a hot stove. The Southwest Chicken does not have to be served on a bed of lettuce, but can also be served with wild rice or some other starch along with a fresh green vegetable.

1 chicken breast (two halves)
1 bag "Hearts of Romaine" lettuce
1 onion sliced
1/2 pound cherry tomatoes
2 ounces feta cheese 1 tablespoon olive oil
dash black pepper
dash red pepper
3 cloves garlic
pinch cumin
1 tablespoon parsley
1/2 teaspoon cilantro
heavy dash paprika

Place skillet over medium heat. Add olive oil to skillet and spread evenly over the bottom. Cut chicken into strips bout 1/2-inch in width, length-wise. Lay strips of chicken in pan. Sprinkle on spices, the order you put them on actually does make a bit of difference. Begin with moderate dashes of the peppers followed by minced garlic. Just use a pinch of cumin sprinkled over the top. You can lay on the parsley fairly thick and then more lightly with the cilantro. Finally dash on some pretty good doses of paprika giving what is still exposed on the chicken and nice reddish tinge.

While you are frying the chicken (turning occasionally). Prepare the beds of lettuce on plates or in wide bowls. When chicken reaches desired doneness place four or five slices on each bed arranged in a pin-wheel pattern. Place rings of onions and cherry tomatoes haphazardly over all, sprinkle on some feta cheese and serve as a meal in itself. I generally like Caesar dressing with this dish, but others prefer Italian or ranch.

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