Ingredients:- 4 boneless, skinless chicken breasts
- 1 cup chopped fresh herbs such as parsley, tarragon, chives, thyme, marjoram, or dill
- 1 pound baby spinach, cleaned
- 2 large tomatoes, cut into wedges
- ½ small red onion, thinly sliced
- 1 cup store-bought croutons
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped, toasted almonds
- 1 clove garlic, minced
Course sea salt and freshly ground black pepper, to season
Direction:Preheat the oven to 400° F.
Rub the chicken breasts all over with chopped herbs. Season well with salt. Warm a large non-stick sauté pan over medium-high heat. Coat the bottom of the pan with olive oil. Add the chicken breasts and brown on both sides, about 6 minutes total. Transfer the chicken to a sheet pan and roast in the oven until firm, 12-15 minutes.
While the chicken is roasting make the vinaigrette and salad. In a small bowl, whisk together the olive oil, lemon juice, almonds, garlic, salt and pepper. In a large bowl, toss spinach, tomatoes, onion, and croutons.
To serve, drizzle the vinaigrette over the salad and toss well. Divide among 4 plates. Set a chicken breast atop each salad and serve.
Maldives
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