Chipotle Chicken Spinach Salad w/ Charred Peaches

Try NW ElixirsHott Smoke #3 for a smoky kick to your next salad!  Paired with peaches and chicken over a bed of fresh spinach, this is a great lunch for a sunny afternoon.


  • 4 oz chicken
  • 1-2 tsp fresh oregano leaves, chopped
  • 1/4 medium onion, sliced
  • 1 peach, peeled and sliced
  • 2-3 cloves garlic, thinly sliced
  • 2 C fresh spinach
  • 1 Tbsp olive oil
  • salt & pepper, to taste
  • Hott Smoke #3 hot sauce

Season the chicken with salt & pepper on both sides.  In a non-stick skillet, heat the olive oil and pan-fry for 3-4 minutes on the first side.  Turn over and add garlic, onions, and oregano.  Continue to cook for another 3-4 minutes until chicken is done and garlic & onions are caramelizing.  Remove from heat and set aside.

In the same pan, place peaches on cut-side and cook until the sugars caramelize and begin to char.  Turn onto the other cut-side and repeat.

To plate, top spinach with charred peaches, chicken, onions & garlic.  Drizzle with Hott Smoke #3 to taste and enjoy!

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