Chicken on the Greens

This recipe courtesy of the Cowboy Cook Jeff Tracy 


For salad:

  • 4 chicken breasts, boneless & skinless
  • 8 oz salad greens
  • 1 cup grape tomatos
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 bunch green onions
  • 1 bunch radishes
  • ½ cup sliced olives
  • ½ cup cheese crumbles
  • 1 Anaheim Chile (chopped)
  • Salt & Pepper
  • Chopped garlic
  • Olive oil
  • 1 cup pineapple with juice
  • 1 cup raspberries (optional)

For dressing:

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/2 cup cooked, crumbled bacon
  • 1/2 cup tomato, diced
  • 1/4 cup sweet onion, diced


  1. Slice the chicken breast in long strips and remove excess fat. Sear in skillet with about a tablespoon of olive oil.
  2. Season with salt, pepper, Anaheim pepper, and garlic. 
  3. Just prior to finishing add the pineapple chunks and the juice and continue to cook for about 2-3 minutes while reducing the heat. Let them sit for 3-4 minutes ( take them out of the pan) then add them to your salad greens
  4. While chicken is cooking, mix together mayonnaise and sour cream until blended. Add in bacon, diced tomatos and onion and mix.
  5. Garnish the rest of your salad as you choose and top with dressing. 


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