This year has been the first year where I’ve attempted to grow my own vegetables. Some plants are doing okay, while others aren’t liking the oppressive heat and humidity that we get in the tropics this time of year. It’s okay because I’ve been learning so much and will be better prepared for the next growing season in our cooler months. But don’t think that everything has been a failure, in fact there have been some really great surprises.
My most successful garden plants have been a Mesclun salad mix (this one) and my various herbs. I’ve been harvesting from both in the last couple of months and it’s such a great feeling. There’s just a special feeling you get biting into something that you’ve taken from seed, put in the ground, took care of, and watched it grow into the meal you are about to eat. It’s just great!
I’ve already harvested the salad mix four or five times and each time it keeps growing back. The mix has several different types of salad greens and it’s a combination of crisp, and even some spicy ones too. Needless to say, we’ve really been enjoying all the salads, like this one, that our garden has provided.
You’re going to love this grilled chicken salad. It has a special smokey taste from a spice blend that I created using Coban pepper. It’s such a great mix and you can use it in so many recipes. Once you quickly combine the spices preparing the chicken and salad is a cinch. Really the whole process should take you about 30 minutes — isn’t that great? It’s totally perfect for those days when you don’t really feel like cooking but still want to eat a healthy meal.
This salad recipe is so easy to prepare that you may want to make extras to save for the next day’s lunch. The chicken tastes really great hot or cold so you won’t even have to pop it in the microwave.
The recipe is published over on my Spicy Food column, click below to check it out. Thanks!