Last night my loves and I went out for a late dinner + drinks at a new restaurant to enjoy each others’ company until the early hours of the morning. It was 9 pm and I wasn’t too hungry, but wanting to be a good patron, I ordered the House Salad w/ chicken and a Crispin Hard Cider (and another… and then a beer… but we won’t go there for the purposes of this post.)
It was the BEST house salad I’ve ever had because there were minor enhancements that made the salad so much more enjoyable. Who knew that a traditionally boring house salad could actually be so delicious? It’s amazing how far a little attention to detail can go so I recreated something similar to enjoy again for lunch tomorrow.
The pan-roasted carrots, matchstick cucumbers, fresh tomatoes and juicy rosemary chicken breast really set this salad apart. I made three of them at once – one for today, one for lunch tomorrow and again on Tuesday.
What will you need? (makes 2 salads)
For the salad:
1 large boneless chicken breast
4 cups mixed greens
1 large cucumber, peeled and cut into matchsticks
1 large carrot, thinly peeled
1 large tomato, cut into wedges
1/2 red onion, thinly sliced
3 tbsp olive oil
1 tbsp dried rosemary
For the dressing: (you don’t need to use it at all once!)
1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 c red wine vinegar
1 tsp dijon mustard
A dash of sugar, ground pepper, salt and dried oregano
How do you make it?
In a small skillet, heat 1 tbsp of olive oil with half of the dried rosemary on low. Stir the mixture to allow the olive oil to become flavored and a nice aroma is coming from it. Add in your carrots, turn up the heat a little and sautee the carrots for about 5 minutes until cooked. Remove the carrots from the heat and allow to cool on the side.
In the same skillet, add the remaining olive oil and rosemary and heat the mixture again. This time, add in the chicken breast and cook it slowly on medium heat to keep all of the juices in and flipping it over halfway through to cook it evenly.
While the chicken is cooking, start assembling your salad and dressing. Plate your greens, carrots, tomatoes and cucumbers.
For dressing, you can either use something from a bottle or make this Balsamic Vinaigrette from scratch. To make the dressing, simply whisk together all ingredients in a large bowl. I like to save the leftover dressing in a glass jar in my fridge to use later!
Once the chicken is done, slice it diagonally on a cutting board – I LOVE the visual effect that this creates!
Delicately plate the chicken gently on your salad and BOOM lunch is ready.
Use the extra ingredients to make another salad so you can enjoy it tomorrow, too!