Tangy vegetables & chicken over greens


  • 1/2 lbs chicken, ground or shredded
  • 5 lg garlic cloves, thick slices
  • 1 lg or 2 sm onions, sliced in 1/4 inch pieces
  • 1 cup carrots, diced
  • 1/2 cup celery diced
  • Fresh or dry mint
  • Fresh or dry oregano
  • 1/4 to 1/2 cup vinegar (apple cider, balsamic or whatever you like)
  • Sun dried tomatoes in oil
  • Arugula or other salad
  • Hot pepper, canned or fresh (optional)


Start with grape seed oil in non-frying pan.  Add onion, carrots, celery & garlic.  Saute on medium heat until just tender. Add chicken, a little salt and pepper and cook until chicken is cooked.  Add hot pepper, sun dried tomato, good pinch of mint & oregano and 1/4 to 1/2 cup cup vinegar (depends how tangy you want it).  Simmer until vinegar is almost evaporated.  Add chopped fresh cilantro or parsley.  Ready to top over salad.  Add extra virgin olive oil to taste.  Add fresh goat cheese if desired.


We are always finding new ways to use our fresh organic produce at Mountain Valley Farm. This is a combination of of Mexican escabeche and taco salad. Please comment at www.mountainvalleyfarm.ca

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