Garlic Chicken Salad June 06 2014
It was a bit strange for me to make a dish fried in oil again, but I was really craving for a good chicken salad after an evening of workout in the garden. After working so hard, it's always important to replenish your body with protein so your muscles can rebuild and not tear apart.
I fried this chicken breast in very low heat with olive oil. Since olive oil has a very low smoking point, I kept the heat fairly low to retain it's nutritional properties and for the chicken to not taste so greasy. I really wanted the keep the moisture and flavor inside the meat. Hope you'll enjoy this simple recipe that still feels fairly light to the stomach even with a fried ingredient. Feel free to change up or add anything you like in the salad.
1 organic chicken breast
1/4 cup raspberries or any berries will do
mixed greens such as romaine or any lettuce
cheese (optional. I prefer gorgonzola)
Pour a very thin layer of olive oil in pan and turn heat to setting next to the lowest.
Sprinkle both sides of the chicken with a little sea salt and garlic powder. Now let it cook at low heat until the meat is fully cooked. This should take about 20-30 mins.
While chicken is cooking, wash your hands thoroughly before starting to prepare for your salad. Include any lettuce, greens, and fruits you like.
Lay your salad in a bowl and drizzle olive oil and balsamic vinegar, mix salad well to coat.
When chicken is done, let it sit for 5 min. then cut in slices and place on top of salad.