Chicken Salad Deluxe
Sautéed chicken breasts on a bed of mixed greens with roasted bell pepper, artichoke hearts, olives, radishes and avocados.
Ingredients
1/2 chicken breast per person, boned
mesclum salad mix
Butter lettuce
Red leaf lettuce
Artichoke hearts
Avocado
Pepperoncini
Roasted red bell pepper
Radishes
Wine cured olives
Cherry tomatoes
Instructions
Salt and pepper the chicken breast and sauté in olive oil, skin side first. Turn when the skin is golden brown. Remove from heat when the breast reaches 160 degrees.
Rinse lettuce and combine in a bowl. The lettuce should be a blend such as mesclum, which consists of arugula, spinach, and radicchio. If the mix is too bitter, add the butter and red leaf lettuce to smooth it out. The important thing is to have a complex mix. Iceberg lettuce is not recommended.
Prepare a salad dressing, preferably Tarragon Honey Dressing. Add lettuce to a large bowl and toss with half the dressing. Then serve onto individual plates. Add the artichoke hearts, pepperoncini, radishes, olives, tomatoes, and roasted bell peppers in a decorative fashion on each plate.
Slice the chicken breast into bite sized slices and place it over the top of the lettuce on each plate. Drizzle the remaining dressing over each plate and serve.
Paul Mills