Ingredients Weight Measure
Bread crumbs 2 cups
Flour 1/2 cup
Salt 1 tsp.
Black pepper 1 Tbsp.
Thyme, dried 1 Tbsp.
Cayenne pepper 1/2 Tbsp.
Coriander, dried 1 Tbsp.
Chicken breast, skinless, boneless, cut in 1/2" wide strips 4 lbs.
Olive oil 3 Tbsp.
Spinach, torn and lightly packed 5 cups
Romaine lettuce, torn and lightly packed 5 cups
Fresh orange sections, cut in half 4 cups
Pigeon peas, rinsed and drained 15 oz. 3 cans
Green onions, chopped 1 cup

The Dressing

Ingredients Weight Measure
Cilantro, chopped 1 cup
Lime juice, fresh 1/2 cup
Lime zest 3 limes
Orange juice, fresh 1/2 cup
Vegetable oil 3 cups
Garlic, minced 8 cloves
TABASCO® brand Habanero Sauce 2 Tbsp.


  1. Combine the first seven ingredients in a large plastic zip-top-bag or in a large bowl. Add chicken strips, seal and shake to completely coat.
  2. Heat olive oil in large non-stick skillet over medium-high heat until hot.
  3. Add seasoned chicken strips, sauté for 4 minutes until lightly browned on all sides or until done.
  4. Place chicken in a large salad bowl. Add the spinach, romaine, orange sections, pigeon peas and green onions. Set aside.
  5. Combine the dressing ingredients in a large bowl. Beat together with a whisk, and then pour over the chicken mixture, tossing gently to completely coat.
  6. Serve.

Yield: 12 servings