With the warm weather, all I’m craving lately is salad! Here’s a delicious summer recipe <3
Yield: 4-6 Servings
One of my new favorite chopped salads!
- 1/2 cup apple cider vinegar
- 3 garlic cloves, minced
- 1 Tbsp. Dijon mustard (optional)
- pinch of salt and freshly-cracked black pepper
- 1 Tbsp. dried Italian seasonings
- 1 1/2 cups extra virgin olive oil
Season chicken breasts on both sides with salt and pepper. Heat oil in a large skillet over medium-high heat and add chicken. Cook for 3 minutes per side, or until the chicken is cooked through and no longer pink inside. (Cooking time wil vary depending on the thickness of the chicken.) Remove chicken and let rest for at least 10 minutes. Dice chicken into small pieces.
Add the diced chicken, lettuce, bacon, blue cheese, avocados and tomatoes to a large bowl, and toss until combined. Drizzle or toss with garlic vinaigrette and serve immediately.
Whisk all ingredients together until combined.