Not quite sure if it’s a salad or chicken night? This is a great combo that fulfills both urges!
As dinner for two people, or slice the chicken up and spread as the first course for four. Bon appetit!
2 chicken breasts, boneless & skinless
4 Tbsp Eureka Lemon Olive Oil, divided
Salt and pepper
Salad greens (spinach, arugula, a mix – your choice)
1/2 small red onion, thinly sliced
14-16 cherry tomatoes, halved
1/4 cup feta cheese, crumbled
3 Tbsp Honey Ginger White Balsamic
1 tsp creamy Horseradish
1 tsp sweet mustard
Assemble salad greens, onion, tomatoes, and feta on plates (greens first, feta last).
Combine Honey Ginger White Balsamic with horseradish, mustard.
Season chicken with salt and pepper.
Add 2 Tbsp Eureka Lemon Olive Oil to coat a medium frying pan.
Add chicken, cook 5-7 minutes on each side until seared and cooked through.
Reduce heat to low, add vinegar mixture and simmer 1-2 minutes, turning chicken to coat both sides.
Remove from heat, move chicken to cutting board to rest.
Add remaining Eureka Lemon Olive Oil to the remaining liquid in the pan to create a warm dressing.
Slice chicken and place on top of the salad, then drizzle warm dressing over the top.