Joe’s Warm Chicken Chef Salad with Apples

My good friend Joe is a healthy eater indeed.  He told me of a lunch he brings to work each week, using the microwave to cook diced chicken.  He serves the warm chicken over a cold salad.  I added a few more veggies, apple, and - sorry - a bit of vinaigrette; I couldn't help myself.  But Joe doesn't use vinaigrette - he just pours the chicken cooking juices over all for flavor and moisture.  Nice idea.
1 generous boneless skinless chicken breast half, diced
2 cups broccoli flowerets
1 cup chopped cauliflower
1 cup baby carrots, sliced at a bias
4 cups fresh baby spinach leaves or mixed spring greens
1 green apple, cored and sliced
palmful fresh cilantro (or parsley) leaves

Favorite vinaigrette
crushed dried red pepper flakes for garnish

Toss the broccoli and cauliflower together in a medium glass bowl with 2 tablespoons water. Pop into the microwave for about 30 seconds. Stir and cook another 30 seconds. Drain.

Add the chicken to the bowl with just a dash of water. Season with just a dash of salt and pepper. Cook in the microwave 30 seconds and stir. Repeat this 2-3 times until the chicken is just cooked through. Do not drain.

Make a bed with the greens on two large plates. Divide the broccoli, cauliflower and carrots evenly onto the greens. Top with the apple and cilantro. Stir the chicken and spoon evenly onto the two plates, pouring any juices accumulated over the chicken. Dress with your favorite vinaigrette and red pepper flakes.

Serves 2.