Adobe Chicken and Spinach Salad

Last night's dinner turned out pretty great. The chicken was very fast and easy, and it had a good flavor. I just assembled the salads on our individual plates while the chicken was cooking and then added the sliced up chicken on top with some of the onions when it was done. We used ranch dressing, and it tasted good, though you could experiment with what dressing to use or use none at all.

The chicken can be served as a main dish on its own, too. It was my idea to put it on top of a salad, but you could also serve it with rice or some kind of potato and have a vegetable on the side.

Here's the recipe for the chicken:

Adobe Chicken (from the Hatrack Cookbook)
Ingredients:
1 dash olive oil
1 frozen chicken breast per person (although mine were thawed)
1/2 c. frozen pearl onions per person (I didn't have these, so I used half a white onion, coarsely chopped)
1/3 c. apple cider vinegar
dried oregano
garlic salt
pepper

Directions:
Heat oil in a frying pan. When it shimmers (or sizzles when you splash a tiny bit of water on it), add the chicken breasts. Sprinkle the chicken breasts with all three spices while the bottom side browns, then flip them over and sprinkle the other side while the second side browns. Add the onions and then the apple cider vinegar. Reduce heat to medium low. Cover. Cook for about 20 minutes (I flipped my chicken halfway through, but the original recipe didn't say to), or until chicken is done. Serve immediately.


This is a great dinner when you need something relatively fast, but you can't make it ahead of time.