This is a pretty simple recipe, perfect for any Saturday afternoon quick lunch. I had a few extra pieces of chicken leftover from the sandwiches I made last week and I didn't want it to go to waste. And I don't really think I have any salad recipes on here, so anything to update the blog, I love to do. This recipe stars a couple classic combinations of ingredients, starting with the rosemary and lemon, followed by the Dijon vinaigrette components. You can load up your salad with random ingredients you find in your fridge or spice cabinet, so have a little fun -- here's what I did:
What You'll Need:
- 2-3 chicken breasts, depending on size, about 1/2 pound
- Extra Virgin Olive Oil, enough to coat chicken, and bottom of skillet
- Fresh rosemary, finely chopped
- Zest and juice of one lemon
- Salt and pepper
- 2 cups arugula, baby spinach, mesclun mix (or whatever lettuce you like!)
- 2 tbsp. chopped Kalamata olives
- 2 tbsp. blanched asparagus
- Any other toppings you like -- add something crunchy, like sunflower seeds or pine nuts!
- 1 tbsp. coarse-ground dijon mustard
- 1 tbsp. Worcestershire sauce
- 2 tbsp. red wine vinegar
- 1/2 tsp. minced garlic
- 1 tbsp. mayonnaise
- Extra Virgin Olive Oil
- Salt and pepper
1. Start by marinating your chicken. In a large plastic bag, mix your chicken, olive oil, rosemary, zest and juice of one lemon and salt and pepper. Let it sit for a while to absorb some flavors. When you're ready, coat the bottom of a skillet with olive oil and cook chicken.
2. Arrange greens, olives, asparagus and nuts on a plate. Slice chicken and top salad.
3. For the dressing, whisk mustard, Worcestershire, vinegar, garlic, and mayonnaise in a bowl. Stream in olive oil until all ingredients are incorporated and there are no lumps. Add salt and pepper to taste, spoon over salad any enjoy!!