Springtime Salad with Basil Dressing and Chicken

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.