Tropic Thai Chicken Salad

I have a confession to make: I'm a salad snob. Those of you who can munch on a big bowl of leafy greens for dinner and feel satisfied, I commend you. I cannot. I require texture, flavor, protein - elements which are lacking in the humble, everyday salad. This is the main reason I am helplessly in love with Thai food. The complex, yet delectable marriage of a variety of flavors never fails to blend harmoniously in Thai cuisine. Salty, spicy and sweet - all mix together in one dish, unique in their own taste but somehow combining effortlessly. By adding fresh fruit, crunchy cashews, and tender chicken, this meal is one that will please even the harshest of herbivores - I dare you to make this salad.

Ingredients:

½ lb lean chicken
½ cup diced onion
1 cup diced red bell pepper

1 tablespoon olive oil

¼ cup fresh lemon juice

3 tablespoons soy sauce

½ teaspoon salt

2 teaspoons sesame seeds

2 tablespoons oregano




½ cup cubed pineapple chunks
½ cup chopped mango
2 cups baby spinach
4 teaspoons crushed cashews

 Directions:
+ Mix lemon juice, soy sauce, salt, and oregano in small bowl. Set aside.
+ Heat oil over medium-high heat in a medium skillet. Saute the chicken, onion, and red bell pepper for 5 mins until onions begin to brown.

+Add the lemon juice mixture and continue to saute on low heat  for 15-20 mins or until chicken is tender and most of the liquid is absorbed.





+ Drain any remaining juices from skillet

+ Toss sesame seeds and crushed cashews into pan

+ Serve 1 cup of tropic chicken on bed of baby spinach

+ Top with pineapple and mango cubes

+ Eat up!

Serves 2