Chicken with Spring Mix

You know that bag of Spring Mix salad that sits in your fridge for far too long?   You finally decide how you are going to use it, and when you retrieve it, you are entirely unsurprised to find that it has taken an evolutionary step and turned itself into a base, watery, green-black proto-matter.  Well, let’s rescue your next bag of Spring Mix from that fate and instead use it to make a delicious and healthy meal.  I know, it’s a revolutionary concept. But I assure you, Spring Mix is actually destined for more the refrigerator science experiments!  Let’s take a look at this Chicken with Spring Mix recipe:


1 boneless, skinless chicken breast. (5oz)

1 white onion

3-4 small sweet peppers

1 cup heirloom cherry tomatoes

Choice of dressing

Fresh cilantro, rosemary or your choice of seasoning

Black Pepper

1 tablespoon olive oil

Penzey’s Sunny Paris seasoning

McCormick’s Grill Mates Bourbon and Brown Sugar seasoning.



  • Feel free to add whatever vegetables you want to the salad in raw format or sautéed. This recipe is open to so many variations.  It’s basically a central theme around which you can build your own particular version.  Love mushrooms?  Have an abundance of cucumbers? Prefer leeks to onions? …go ahead and swap them out.  It’s all according to your own taste!


  1. Start by cutting up your vegetables. Slice your onion and sweet peppers.  Slice them Julienne style – thin enough for sauteeing.  Set aside.
  2. Cut the chicken into strips or pieces. I like strips because pieces have a much shorter cooking time, and as you can see, I like a little sear on the chicken without risking it becoming too dry.
  3. Chop the fresh cilantro into relatively fine pieces. Set aside.
  4. Start the sautee pan on a medium high heat.
  5. Add olive oil to the pan. This is just a cooking medium.  Allow to warm up.
  6. Once pan is at-temp, put chicken in the pan and begin cooking.
  7. Season chicken with pepper and Bourbon and Brown Sugar.
  8. While chicken is cooking, add vegetables to the edges of the pan.
  9. Season vegetables with Sunny Paris. It doesn’t need much so work sparingly.  I generally add just a dash of pepper as well.
  10. Add chopped cilantro to both vegetables and chicken, just as you are set to turn the chicken. You don’t want the cilantro in the pan so long as to become a soggy mess, but just long enough to infuse flavor into the food and still remain somewhat structurally sound.
  11. Prepare the salad by spreading on a place and adding tomatoes.
  12. Add your choice of dressing to the salad. For this particular night, I used two tablespoons of Ken’s Steak House Lite Honey Mustard dressing.
  13. Watch the chicken and vegetables independently. One may be done before the other.  If so, remove from the pan and set aside.
  14. When both are done, place the sautéed vegetables on top of the salad. Add the chicken and serve.

Simple. Delicious. Summertime Fresh Flavor.




Skinless, boneless chicken breast, 5 ounces:  138 calories

Spring Mix – 2 cups: 15 calories

White Onion: medium sized: 41 calories

Heirloom cherry tomatoes, 1 cup: 40 calories

Mini sweet peppers, quantity- 4: 32 calories

Ken’s Steak House Lite Honey Mustard Dressing, 2 tablespoons, 80 calories

Olive Oil 50 calories: part of this is used in cooking, so it’s not all absorbed into the food.


Total Calories:  396 calories.


Leave a Reply

Your email address will not be published. Required fields are marked *