Laura’s Italian Chicken Breast Salad
serves 4
Ingredients:
1 cup halved cherry tomatoes
2 small zucchini, sliced thin & cut into half moons
1 cup diced fresh mozzarella cheese
1/4 cup olive oil
1/4 cup balsamic vinegar
sea salt/cracked black pepper to taste
3 tsp dried oregano
1.5 tsp minced fresh rosemary
1.5 tsp garlic powder (avoid powder that has MSG!)
sea salt/cracked black pepper to taste
4 boneless, skinless chicken breasts (serving size: 4.5 ounces per person)
4 cups arugula
2 tablespoons chopped fresh basil
Directions:
Combine the tomatoes, zucchini and cheese in a medium
container. Add the oil, vinegar, salt
& pepper to taste, and mix well.
Cover and refrigerate until the chicken is ready.
In a small bowl, combine the oregano, rosemary, garlic
powder, salt & pepper, and mix well.
Trim the fat off the chicken breasts. Sprinkle the oregano mixture on both sides of
the breasts. Grill until done, OR:
a. Heat a
large skillet over medium heat, and coat the pan with olive oil spray.
b. Once the
oil is hot, add the breasts, 2 at a time to avoid overcrowding.
c. Cook each
breast 4-6 minutes per side, or until the center is no longer pink.
Once the chicken is done, let it rest for 2 minutes to avoid
releasing juices. Then slice each breast
on the diagonal, creating strips of chicken.
Mix arugula and basil with the tomato mixture; arrange on a
platter or in 4 individual bowls/plates.
Top with sliced chicken.
Cook's note:
I personally think that an entire chicken breast is too much
meat for a serving, especially since chicken breasts seem to be growing bigger
and bigger. I cook only two-three breasts,
depending on size, and split them between the four servings. If you can find the nice small chicken breasts, so much the better.
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