A hearty salad that you can make into a whole meal.
Note: There is only about 20-30 minutes of active prep time required for this recipe. The rest is the time it takes for the chicken to marinate!
By Erica Kastner of Buttered Side Up.
- FOR THE MARINADE AND VINAIGRETTE:
- 6 tablespoons extra virgin olive oil
- 4 tablespoons Lemon juice
- 2 tablespoons Maple syrup
- 1 teaspoon Salt
- 2 teaspoons Dried basil
- ½ teaspoon Freshly ground black pepper
- 2 cloves minced garlic
- 2 tablespoons Sour cream
- FOR THE SALAD:
- 3 Boneless skinless chicken breasts
- 4 cold eggs
- 1 tbsp Avocado oil
- 1 tbsp Butter
- 10 sheets Romaine lettuce, washed, dried, torn into bite-size pieces
- ½ Red bell pepper, diced
- 12 whole Kalamata olives
- 1 ounce, weight Freshly grated parmesan cheese
In a small pot, whisk olive oil, lemon juice, maple syrup, salt, basil, pepper and garlic until well combined.
Place the chicken breasts in a shallow glass storage container. Prick with a fork on both sides. Pour half the marinade over the chicken, turn over, cover and place in the refrigerator to marinate for 6-8 hours.
Stir the sour cream into the rest of the marinade/dressing blend. Refrigerate until serving.
Take the chicken breasts out of the refrigerator 20 minutes before cooking.
About 30 minutes before ready to serve:
Preheat the oven to 400ºF (205ºC).
Place a medium pot of water on the stove over high heat and bring to a boil (you can cover the pot to boil it faster). Gently lower the cold eggs into the water, cover the pan, lower the heat slightly and set the timer for 8 minutes. After the 8 minutes, remove to a bowl of cold water to stop the cooking. Once cooled, peel and slice.
Meanwhile, heat a large stainless steel skillet over medium-high heat. Add avocado oil and butter. Once the butter has melted, add the chicken breasts. Sear until golden brown, about 5 minutes. Flip and transfer to the preheated oven and bake until they reach 165ºF (74ºC). Start checking after 6 minutes.
Remove to a plate and let stand until ready to serve. Slice in the direction of the grain.
Place 1/4 of the lettuce and peppers in a salad bowl. Arrange an egg, a few olives and chicken on top. Water with the dressing and sprinkle with parmesan. Repeat with the rest of the ingredients and serve immediately.