Baby Reds & Baby Greens Salad
Servings 2 servings
Ingredients
For the salad
- 6 oz. spring greens mix
- ¼ cup dried cranberries
- ¼ cup toasted pecans chopped roughly
- ¼ cup dry sun-dried tomatoes not the kind packed in oil
- 5-10 baby heirloom tomatoes cut in half
- 4-6 marinated artichoke hearts chopped roughly
- 2-4 raw chicken breast tenders
For the dressing
- ½ cup fresh basil leaves
- ¼ cup olive oil
- 8 garlic cloves
- 2 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- Salt & pepper to taste
Instructions
- Begin by preparing the dressing.
- Rub about 1 tablespoon of dressing onto each of the chicken breast tenders. Allow to marinate for 10 minutes in the refrigerator.
- Combine all other salad ingredients in a large salad bowl. Toss with dressing.
- Saute the chicken breast tenders on medium heat for 2-4 minutes on each side, or until cooked through. Slice and place on top of salad. Serve immediately.
For the dressing
- Preheat oven to 350 degrees F. Place garlic cloves on aluminum foil, drizzle with olive oil and sprinkle with sea salt, and place in an oven-safe dish. Bake for 30-45 minutes or until garlic is tender and brown. Let cool while assembling other dressing ingredients.
- In a small food processor or blender, combine all of the ingredients for the dressing and blend until smooth.
- Store leftovers in a small airtight container in the refrigerator.
