Spring is here!

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Mediterranean Salad with Spicy Chicken

Spring is here in D.C. so I started thinking about warm weather food. That means yummy salads. Below I have a recipe for one of my favorites, but if you live in the D.C. area, Hunters in Potomac has instituted a new policy of only using local chicken which is antibiotic-free and vegetarian-fed. They have added a new salad that is fantastic and has a wonderful light salad dressing called the Mediterranean Salad which was created by Sylvia Berman. My favorite version is this salad with their new fried chicken which is spicy and very lightly battered. (They usually serve it with salmon which is healthier for you if you’re in that mood.) They also have a wonderful shrimp salad. Warning: they are large so either have a big appetite or get the dressing on the side so you can take half of it home. If you still want to be “sinful,” get a burger which the Washington Post has said is one of the best in town and on Saturdays they are half-price.

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Mediterranean Salad with Salmon

One of my favorite salads for the summer is below:

Chicken with Snow Peas for 8

8 chicken breasts baked in the oven at 350 degrees for about 40 minutes covered with aluminum foil. The chicken should be cooked, but moist. If cooked for too long it will be dry. Let cool and then take the meat off the bone.

¾ pound of snow peas blanched for a minute or steam until they turn bright green but are still crunchy

I add either three handfuls of bean sprouts uncooked or 2 cans of water chestnuts drained.

Salad dressing:

6 tablespoons light soy sauce

1 cup vegetable oil

4 tablespoons of honey

2 tablespoons of red pepper flakes (You can use more or less depending on how spicy you like your food.)

3 tablespoons rice vinegar

I add the zest of an orange on the top of the salad in a clear bowl to serve it.

Happy eating!

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