Springtime Salad with Basil Dressing and Chicken
Springtime Salad with Basil Dressing and Chicken
Forthe chicken
- 1/4 cup olive oil
- 2 garlic cloves, grated
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano or basil
- 8 ounces chicken tenders
Forthe salad
- 1/2 bunch asparagus
- 4 cups mixed greens such as arugula and red leaf lettuce
- 2 radishes, sliced thinly
- 1 mini cucumber, sliced thinly
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
For the dressing
- 2 cups packed basil leaves
- 1 clove garlic
- 1/2 shallot, roughly chopped
- 1 Pinch of salt and pepper
- 1/2 cup olive oil
- Combine the olive oil, garlic,salt, pepper and dried herbs in a large bowl or Ziploc bag and stir to combine.Add the chicken tenders and toss to coat. Marinate for at least 30 minutes andup to overnight.
- Meanwhile, prepare thedressing. Add the basil, garlic and shallots to a blender or small foodprocessor and pulse to combine. Add the olive oil and blend on medium untilsmooth. Thin to your desired consistency by adding water 1-2 teaspoons at atime. Set aside until ready to use. Dressing can be made ahead of time and willkeep in the refrigerator for up to 3 days but the color will dull as timepasses.
- Once the chicken has marinated,remove from the refrigerator and preheat a cast iron skillet or grill pan overmedium heat. Once the pan is hot, add the chicken tenders in a single layer,leaving space between them- you may have to work in 2 batches. Cook untilnicely browned on the first side- about 3-4 minutes and then flip and cook onthe other side until the tenders are fully cooked through. Remove to a cuttingboard and allow to rest while you prepare the salad.
- Toss all ingredients for thesalad in a bowl- or assemble in two separate bowls. Slice the chicken into bitesized pieces and add to the salad then top with basil dressing.
Jicama Side Salad
Jicama Side Salad
- 1 Large jicama, julienned
- 1 Yellow bell pepper, julienned
- 1/2 Red onion, sliced thin
- 1 Mini cucumber, sliced thin
- 1 cup Cilantro leaves
For the Dressing
- 1 small clove garlic, minced
- 1 tsp honey
- 2 tsp hot water
- 2 tbsp olive oil
- Pinch of salt and pepper
- To prepare the dressing add the honey and hot water to a small jarand stir to dissolve the honey. Add the minced garlic, a small pinch of saltand pepper and the olive oil. Shake to combine and set aside.
- Wash and slice all vegetables. They can be julienned or roughlydiced as long as they’re uniform in size. Add cilantro leaves to the bowl andthe dressing then toss to combine.
- This salad can be served with any protein of your choice and goesespecially well with a simple seared pork chop- cooked with just salt andpepper and then tossed into the salad.