WitNit’s Sweet Hot Garlic Chicken

WitNit’s Sweet Hot Garlic Chicken on Salad for Four

Part One

2 full chicken breasts

1/2 cup Tamari sauce

1/2 cup maple syrup

2 TBS Spike seasoning

6-8 cloves garlic

4 3-inch portabella mushrooms

Preheat oven to 375 degrees. Clean chicken and cut into strips. Pour Tamari sauce and maple syrup in baking dish and marinade chicken and whole mushrooms, with some sauce and syrup in the mushrooms. Sprinkle crushed garlic and Spike on chicken and mushrooms. (If you can't locate Spike, use just enough cinnamon and curry powder to suggest a taste without people being able to identify them.) Cover with foil and put in oven for 20 minutes. Remove foil, turn chicken and cook 10 minutes.

Part Two

Spring lettuce

Cherry tomatoes (halved)

Avocado (diced)

Celery (diced)

Yellow pepper (1-inch slices)

Cucumber (sliced)

Brown mushrooms (sliced)

Strawberries (sliced)

Munster cheese (small slivers)

Balsamic vinegar (expensive)

Maple syrup

Extra virgin olive oil (is there any other kind?)

Crushed garlic

Salt

Coleman’s mustard

Slivered almonds

Mix equal amounts of the best balsamic vinegar and maple syrup with a dash of olive oil in the salad bowl. Add a dash of salt, a few pinches of Coleman’s mustard, a clove or two of crushed garlic, and the slivered almonds. When chicken is ready, add salad and custom amounts of the remaining salad ingredients. Don’t neglect the sliced strawberries. Mix with salad dressing, put on plates, and add hot chicken on top. Enjoy! Be sure to make extra salad dressing. Your friends may want more!