I can’t get enough of this salad and am making new versions every day. I’ve been really loving this version with chicken.
Salad Base
Arugula
Micro greens
Artichoke hearts, sliced
Hearts of palm, sliced
Cooked chicken breast, sliced or cubed
Optional Add Ons
Hemp seeds
Cooked asparagus
Cooked broccoli
Roasted beets
Mozzarella
Shallot Vinaigrette
1/3 cup olive oil
Juice of one lemon
¼ cup white wine vinegar
1 T dijon mustard
1 T minced shallot
1/2 t honey
Salt and pepper
Cooked Chicken Breast
Preheat oven to 350. Melt 2 T butter and 2 T olive oil in an oven safe pan over medium-high heat. Season chicken breasts with salt, pepper and garlic powder. Brown chicken on both sides until a nice golden crust appears. Once both sides are browned, transfer pan to the oven and cook until internal temp registers to 165 degrees. It usually take 3-10 minutes depending on the side of the chicken breasts so I check the internal temp once or twice with a meat thermometer. Remove and let rest for a few minutes, then slice and enjoy!
