INGREDIENTS
SALAD:
- 1 cup organic romaine or butter lettuce
- 5 cups organic spring mix
- ¼ cup kalamata olives
- 2 medium sized organic vine ripened tomatoes (chopped)
- 1 organic english cucumber (chopped)
- 1 15 ounce can organic garbanzo beans
- ¼ cup red onion (chopped)
- ½ cup organic herb goat cheese
- Sea salt and ground black pepper to taste
- 1 large piece of organic chicken breast
- 1 tablespoon avocado oil
- 1 teaspoon organic oregano
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon organic basil
DRESSING:
- 1/3 cup extra virgin olive oil
- 1/3 cup red wine vinegar
- ½ organic lemon (juiced)
- ½ tablespoon Dijon mustard
- 2 garlic cloves (minced)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
INSTRUCTIONS
- Preheat the oven to 375 degrees fahrenheit.
- Season the chicken in a glass oven safe pyrex dish with the avocado oil, salt, pepper, oregano, and basil.
- Once heated, bake in the oven for 30 or so minutes.
- In the meantime, wash and dry the spring mix and romaine.
- Chop the romaine.
- Place the spring mix and romaine in a large bowl
- Chop the cucumber, tomatoes, onion, and rinse the kalamata olives and garbanzo beans.
- In a large bowl, combine the lettuce with the tomatoes, cucumber, garbanzo beans, onion, goat cheese and olives. I had some of the ingredients on the side, because not everyone likes all of these veggies. So, you can do what works for your family. Also, I served the salad with organic hummus as a substitute for my family members who don’t like goat cheese.
- Then, combine the olive oil, red wine vinegar, lemon juice, mustard, garlic, salt and pepper in a jar. Mix well.
- Once the chicken is cooked, chop the chicken and add to the salad.
- Drizzle the dressing over the salad and toss everything together! Then, serve.
