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A Dish Best Served Cold…Or Hot!

December 29, 2010

Here’s another recipe, courtesy of the Hannaford Supermarket magazine, that utilizes the practicality of the rotisserie chicken.  It’s quick and easy to make, with great flavor.  Plus it’s unique in that it works as a cold salad or a hot entrée, depending on your mood and/or the weather.  When it’s warm out, I suggest using arugula for the greens and serving the chicken cold.  When it’s chilly outside, I suggest using spinach for the greens and serving the chicken hot, which will wilt the spinach nicely.  Either way, the sweet and tangy dressing is simply delicious.  Serve with some cornbread and it’s a time-saving weeknight meal that everyone will love.  Enjoy!

Southwestern Chicken with Honey Mustard, Lime, and Cumin

(serves 2)

1/3 cup Olive oil

2 tsp. minced garlic

¼ cup fresh lime juice

¼ tsp. ground cumin

2 tbsp. honey

1 tbsp. dijon/brown mustard

1/8 tsp. salt

1 Rotisserie chicken, chilled or heated

2 cups arugula/baby spinach

2 scallions, thinly sliced

In a medium bowl, whisk together oil, garlic, lime juice, cumin, honey, mustard, and salt. Set aside.  Strip meat from half the chicken in large pieces and cut into bite size chunks. Place in a bowl and mix with half the dressing.  Line a serving platter with arugula or spinach. Top with chicken, sprinkle with scallions, and drizzle with remaining dressing serve immediately.  Eat!

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