Herbed Chicken Salad

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This is a great twist on a basic chicken salad. The herbs give the chicken more flavor and it goes well with a light Italian or vinegar and oil dressing. This salad works well as a lunch or complete dinner meal.

Yield: 6 Servings 

Ingredients:

3-4 chicken breasts, boneless-skinless

1 TBSP finely chopped fresh rosemary

1 TBSP chopped fresh thyme

3/4 tsp salt

3/4 tsp ground black pepper

1 TBSP olive oil

2 packages salad mix – hearts of romaine or Italian salad blend

1 pint of grape tomatoes, cut in half

1/2 English cucumber, thinly sliced

thinly sliced red onion, to taste

Directions:

  1. Preheat oven to 400°. In a small prep bowl mix chopped herbs, salt and pepper.
  2. Heat olive oil in a large skillet over medium high heat.
  3. Apply herb seasoning evenly to chicken breasts. Cook for 5 minutes on each side.
  4. Transfer chicken to a rimmed baking sheet and bake until done (internal temp reaches 165°).
  5. While chicken cooking in oven assemble salads in individual large plates or bowls.
  6. Removed cooked chicken from the oven, chop and top salads.
  7. Serve with Italian dressing or simple side of oil and red wine vinegar.
Herbed Chicken Salad

Searing in the pan gives the chicken great color and flavor.

Herbed Chicken for salad

Finishing in the oven ensures thick chicken breasts such as these are thoroughly cooked.

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