(serves 4)
INGREDIENTS:
For the Chicken:
– 2 boneless, skinless chicken breasts
– 1/8 cup extra virgin olive oil
– 2 tablespoons Dijon mustard
– 1 garlic clove, crushed
– salt and pepper
For the dressing:
– 1/4 cup balsamic vinegar or red wine vinegar
– 1 teaspoon Dijon mustard
– 1 tablespoon honey
– 1/3 cup extra virgin olive oil
– 2 garlic cloves, crushed
– 6 basil leaves, chopped
– salt and pepper
For the Salad:
– 2 cups baby romaine or spring mix
– 2 cups shredded romaine hearts
– 1 cup chopped artichoke hearts
– 1 cup chopped tomatoes
– 4 hardboiled eggs, sliced
– 6 pieces of bacon, chopped
– 1 avocado, diced
– 2 chicken breasts, grilled and sliced
INSTRUCTIONS:
– Marinate the chicken for at least 4 hours, or overnight.
– Grill each breast over medium heat until the thickest part reaches 170 degrees with a meat thermometer. Slice and set aside to cool for 5 minutes so the lettuce doesn’t wilt.
– Mix all of the dressing ingredients, except for the olive oil. In a constant, slow stream, begin to whisk in the oil until well incorporated.
– Combine the lettuces in a bowl.
– Slowly add the dressing over top, being careful not to overdress it (you may not use all that you made, just adjust to your tastes).
– Sprinkle a pinch of salt and ground pepper over the top then toss to mix.
– Add the remaining salad ingredients and the sliced chicken. [Credit: AgainstAllGrain.com]
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