yields 4 salads
Grilled Chicken:
1 lb boneless skinless chicken thighs
1/2 tsp sea salt
1/4 tsp black pepper
2 Tbsp olive oil
1 Tbsp chopped fresh rosemary
1 Tbsp chopped fresh oregano
1 tsp chopped fresh thyme
Herb Vinaigrette:
1/4 cup pesto, chimichurri or salsa verde (see note)
1/2 cup olive oil
2 Tbsp lemon juice
1 tsp honey
salt & pepper to taste
To assemble the salad:
1 5oz container mixed greens (or your fave lettuce)
1 cup sliced strawberries
1 cup blueberries
2 avocados, sliced
1/4 sliced almonds, toasted
For the chicken, combine all ingredients in a medium bowl. Place a grill pan or heavy skillet over medium-high heat. Once the pan is hot, cook until golden on both sides, about 5 minutes per side. Cook chicken to 165F internal temperature. Remove the chicken from the pan and set aside to cool. You may have to cook chicken in batches, so that you don’t crowd the pan. Less crowded pan means crispier edges to the chicken.
For the dressing, combine all ingredients in a jar and shake to mix. Adjust salt and pepper as needed.
Time to prep the salad! Set out 4 bowls and divide lettuce between bowls. Slice the chicken thighs into strips and divide between bowls. Divide remaining ingredients over the top of each salad. Drizzle with dressing and enjoy!
If making ahead, let chicken cool completely before placing it on lettuce. Assemble the rest of the salad, except for adding dressing. Keep dressing separate until ready to serve.
NOTE:
Every now and then I throw all the leftover herbs I have into the blender with a few cloves of garlic, some olive oil, lemon zest, lemon juice, salt and pepper, to make a herby pesto to store in the fridge. I use it for everything form dressings, pasta sauce, or seasoning for rice. It’s a great flavor punch to have on hand.