Recipe Background
If you're turning over a new leaf this autumn season and adding more nutritious options to your diet, Italian Fall Salad is here to ensure you get your leafy greens in while still enjoying the tastes of the time! A big bed of crunchy spinach is mixed with tangy red onions, savory sun-dried tomatoes, tender artichokes, and salty salami. It's tossed in a zesty balsamic dressing and topped with some perfectly seared, juicy chicken to make sure your tastebuds are having a "gourd" time while still getting the nourishment you need. Ready in less than 30 minutes, Italian Fall Salad will help you get back on track, festively!
If you're turning over a new leaf this autumn season and adding more nutritious options to your diet, Italian Fall Salad is here to ensure you get your leafy greens in while still enjoying the tastes of the time! A big bed of crunchy spinach is mixed with tangy red onions, savory sun-dried tomatoes, tender artichokes, and salty salami. It's tossed in a zesty balsamic dressing and topped with some perfectly seared, juicy chicken to make sure your tastebuds are having a "gourd" time while still getting the nourishment you need. Ready in less than 30 minutes, Italian Fall Salad will help you get back on track, festively!
Ingredients
For the chicken:
- 1 chicken breast
- salt to taste
- pepper to taste
- 1 tablespoon olive oil
For the salad:
- 6 ounces spinach
- 1/4 red onion chopped
- 1/3 cup sun-dried tomatoes chopped
- 1 cup artichoke hearts roasted, drained, and chopped
- 1 cup salami chopped
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh basil chopped
- 1 clove garlic minced
Directions
- Season the chicken with the salt and the pepper.
- In a medium skillet over medium-high heat, heat 1 tablespoon of the oil.
- Sear the seasoned chicken on each side in the hot oil until an instant thermometer reads 165 degrees F, about 4-5 minutes per side.
- Transfer the cooked chicken to a plate and allow it to rest, about 5 minutes.
- Thickly slice the rested chicken.
- In a large bowl, add the spinach, the red onion, the tomatoes, the artichoke hearts, and the salami.
- In a medium bowl, whisk together the remaining olive oil, the lemon juice, the balsamic vinegar, the basil, and the garlic until well-blended.
- Pour the dressing over the salad ingredients and mix.
- Arrange the sliced chicken over the salad.
- Serve.
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