A Little Bit Sweet. A Little Bit Savoury.
2 to 4 chicken breasts, skin on, deboned (or already roasted chicken)
½ cup Basil olive oil
¼ cup Strawberry dark balsamic
1 tbsp Garlic olive oil
3 tsp Persian Lime olive oil
Bunch of baby spinach leaves
Bunch of curly lettuce
Bunch of arugula
¼ cup feta cut in ½ inch cubes or crumbled
Red onion, peeled and chopped finely
6 to 8 cocktail tomatoes cut in quarters
1/2 English cucumber, cut horizontally in 1 inch pieces
1/2 cup frozen peas, thawed
½ cup almond slices or peeled pistachios, chopped
1 to 2 cups homemade croutons, ½ inch cubes and toasted in oven
Sea Salt to taste
For Chicken If Preparing From Scratch:
Place oils and balsamic in a medium bowl. Whisk until completely blended. Place half the mixture in a Ziploc bag. Add chicken breasts. Place in fridge for ½ to 1 hour. Remove breasts from bag. Place on a stove top grill pan. Cook 6 minutes, skin side down. Then flip and grill for another 5 minutes until done, brushing additional marinade mixture on chicken. Remove from grill pan and set aside.
Combine your salad ingredients in a large bowl. Pour dressing over salad, careful not to soak the ingredients. Toss gently until covered. Slice chicken breasts horizontally in 2-inch pieces. Place salad on plate. Place pieces chicken on salad. Serve with extra dressing. TIP: You can prepare the chicken on an outside BBQ, too.
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