"Fancy"

I contemplated not sharing today's recipe in fear that nobody will want to come to my house for dinner anymore. This is my signature "fancy meal" for guests. So, just promise me that you will still act all surprised and amazed if you are served this meal at my house. Deal? 

All-right-y then!

I believe I was introduced to this recipe by a life-long family friend, Jammie Eastham. Thank you, Jammie! 

As always, I "shortened" and simplified it slightly.

Hot Chicken Salad

 

Really any sort of ginger sauce should work.

Chicken Topping:

• 3-4 Chicken Breasts
• Soy Sauce
• Ginger Marinade (of some sort)
• Ranch Dressing
• 1 Red Bell Pepper, sliced (red looks the prettiest, but any color works)

I usually use 3 frozen boneless skinless chicken breasts, from Costco. I defrost till only slightly frozen, cut it in half lengthwise and then cut into 1/2 inch slices. 

Place chicken in a large lightly oiled pan, cover and cook on high heat. When chicken is white on all sides, add soy sauce (maybe about 2 tbsp) and ginger marinade (1/4 cup'ish). 

Stir and let simmer for just a minute or two. Add sliced bell pepper and ranch dressing (maybe about 1/2 cup). Simmer on low until pepper is softened. 

If you couldn't tell already, I don't measure anything. I just eyeball it, and add stuff until it tastes good. If you have any questions, just ask.

Other Salad Fixings: 

• Cooked Rice
• Fresh Spinach
• 2 cans Mandarin Oranges
• Sliced Almonds

How I stack it:  handful of spinach, spoonful of rice, chicken topping, a little extra sauce, oranges, then almonds

Seriously delicious! My kiddos love it, minus the almonds. 

It took a year of putting fresh spinach on my son's plate every time we had this meal before he decided that he liked the "rabbit food."  Never give up!