Recipe: Cayenne Chicken for Salads
When I started having salads almost every day, I realized quickly that to keep momentum going, the salads I fixed at home had to raise their game and match the taste and variety of the salads I could get at places like Chopt. I started buying chicken from my local grocer's deli department and using that in salads, but that was not terribly economical. Instead, I decided to make my own chicken for salads and began experimenting with different spice rubs and recipes. I hit upon a recipe that not only did I like to eat, it turned out to be one of my girlfriend's favorite foods: one day when we were starting out on a road trip, I asked her if we should stop somewhere and get supplies for the journey, and all she wanted was to fill a bag with my latest batch of chicken and eat that on the road. A day or two before roasting the chicken, marinate it in hot sauce. I prefer to use Frank's Red Hot. It is 0 calories and provides a simple combination of cayenne ...