DOLE Spanish Salad Stir-Fry

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Dole Spanish Stir-Fry DOLE Spanish Salad Stir-Fry

One of my favorite food sites, Tastespotting, is partnering with DOLE for a recipe contest. The idea was to create a Spanish-inspired recipe using one of their salad blends. I wanted to skip the obvious of making a straight salad, so I went for a stir-fry. I’m actually pretty excited at how it turned out. I found a wonderful Spanish sausage (chorizo) at the grocery store and decided to add that to some chicken, red bell peppers, rice, and smoked paprika (along with a few other things). The smoked paprika really makes the recipe. It has such a distinctive flavor; it is fast becoming one of my favorite spices to cook with. Be sure to add the salad in at the very end and don’t let it cook too long. You want it warm, but with a little bit of crunch left to it. 

DOLE Spanish Salad Stir-FryDOLE Spanish Salad Stir-Fry 

DOLE Spanish Stir-Fry Salad

1/2 onion, sliced
2 tablespoons olive oil
1 boneless, skinless chicken breast, cut into chunks
salt and pepper
1 cup chopped red bell pepper
3-4 ounces chorizo sausage, skin peeled, sliced thinly
3 garlic cloves, minced
1 teaspoon smoked paprika
a few sprigs of fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1/8 cup white wine (optional)
Juice from 1/2 lemon
1 cup cooked rice
2 cups DOLE Spring Mix, loosely packed

Heat one tablespoon of the oil in a large skillet over medium heat. Add the onions and sauté until translucent. Add the chicken, sprinkle with salt and pepper, and cook until browned and no longer pink in the middle. Put into a bowl and set aside.

Add the rest of the olive oil, the bell pepper, chorizo, garlic, paprika, thyme, and rosemary to the skillet, stirring constantly. Add the white wine (if desired) and continue stirring. Cook until the peppers are tender. Add the lemon juice  and rice to the skillet. Return the chicken to the pan along with the rice, mixing until all ingredients are heated through. Add the Spring Mix, keeping over the heat and stirring for about 20-30 seconds, until the leaves are just lightly wilted. Serve immediately. 

DOLE Spanish Salad Stir-Fry

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