I got this from ziplist.com. As you may know from my other recipe posts … I can’t just leave a recipe alone the way it is. I too the base recipe and added sliced chicken breast for a wonderful light meal instead of just a side.
- two boneless skinless chicken breasts
- 1 tablespoon light olive oil
- 1/2 teaspoon fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon ground sage
- 1 teaspoon ground thyme
- 1/2 cup light olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon poppy seeds
Add one tablespoon light olive oil (this is the best flavor, it doesn’t taste so much like straight olives, but brings out the other flavors of the salad and dressing and still gives great health benefits.) to a cold skillet. Turn heat on stove to medium-low. Coat the pan with the oil. In a small bowl mix the sea salt, black pepper, sage and thyme so they are all blended. With your fingers, pinch the seasoning mixture and sprinkle on each side of the chicken. Place the chicken in the skillet. Cook on medium – low for about 5 minutes each side. Make sure there is no pink in the thickest part of the breast. Remove from the pan and set aside on a cutting board. Let the chicken breast rest while preparing salad and dressing for juicy strips.
Mix all salad ingredients together. If you choose to use the Gorgonzola, wait until after the dressing is added.
Vigorously whisk dressing ingredients together. The honey will be easier to blend if warmed in the microwave with the remaining olive oil for 15 seconds. Gently mix dressing into salad so it looks like every thing is coated.
Slice chicken breast in to strips. Place on top of salad. Add Gorgonzola if you choose and serve.