Description
An easy, delicious and simple meal for weeknights dinners.
Ingredients
- 1 romaine lettuce, washed and dried
- 1 Boston lettuce, washed and dried
- 2 pasture-raised chicken breasts (4oz each)
- one generous handful of pitted, black olives, preferably Italian
- about 4 medium button or crimini mushrooms, sliced with a mandolin
- a small handful of Italian Fontina cheese
- 4 tablespoons extra virgin olive oil for the dressing plus more for cooking the chicken
- 1 tablespoon balsamic vinaigrette
- 1 teaspoon Dijon mustard
- salt and pepper to taste (for both chicken and dressing)
- dry oregano (for both chicken and dressing)
Instructions
- Generously salt your chicken breasts and start cooking them in a frying pan, in a generous amount of extra virgin olive oil, on medium heat. Sprinkle some freshly ground pepper and oregano on top, cover and let it cook on one side for about 10 minutes. Flip them, cover and continue to cook for another 10 minutes or so until the chicken is thoroughly cooked (not pink in the middle). You still want moist chicken though, don’t overcook. Alternatively, if you already have cooked chicken, use what you have.
- While the chicken is cooking chop your washed and dried lettuce and add it to a mixing bowl. Make the vinaigrette in a small bowl, by whisking the Dijon mustard with the balsamic. Start adding the olive oil bit by bit and continue to whisk until creamy. Add some salt, pepper and oregano (you can later add more when everything is mixed if you feel it needs more seasoning).
- When chicken is ready, cut it into cubes, and let it cool completely before you add it to the salad. Add the olives, the sliced mushrooms and the Fontina cheese, cut into cubes. Add the dressing, mix well, split in between two bowls and serve.