Favorites Salad

  • 2 T. olive oil
  • 1/4 c. lemon juice
  • 2 T. balsamic vinegar
  • 2 T. fresh chopped parsley
  • 2 tsp. dried basil
  • 2 tsp. garlic, minced
  • 1 tsp. dried oregano
  • 1 tsp. salt
  • Cracked pepper, to taste
  • 2 boneless, skinless chicken thighs
  • 4 c. Romaine lettuce leaves, washed and dried
  • 1 cucumber, diced
  • 2/3 c. chopped tomatoes (I like using a variety of roma and pear tomatoes for color and flavor)
  • 1/2 red onion, sliced thinly
  • 1/2 c. steamed, shelled edamame
  • 1 avocado, pitted, peeled & coarsely chopped
  • ⅓ c. pitted black olives, sliced in half
  • 1 oz. freshly grated Parmesan cheese

Whisk together the first 10 ingredients (olive oil through cracked pepper) in a resealable jar. Pour out half of the marinade into a resealable plastic bag. Refrigerate the remaining marinade to use as the dressing later.

Add the chicken to the marinade in the bag; seal and marinate the chicken for at least 15 minutes or up to two hours in the refrigerator if time is available. While waiting for the chicken, prepare all of the remaining salad ingredients and toss together in a large salad bowl.

Once the chicken is done marinating, heat 1 tablespoon of cooking fat (choose your favorite) in a skillet over medium-high heat. Sauté the chicken on both sides until it is browned and completely cooked through. Slice the chicken and briefly return to the skillet to crisp any edges. Add the warm chicken to the salad and toss well. Drizzle salad with the remaining dressing before serving.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus 15 minutes-2 hours marinating time
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