This recipe is adapted from Sammy’s Woodfire Kitchen and it is so yummy and healthy. The salad will last 2 days in the frige.
Feeds 3-4 people
Leave out the meat for a vegetarian dish
Leave out the cheese for a dairy free dish
Ingredients:
1 head organic iceberg lettuce
1 large bunch of fresh basil
16 ounces of uncured pepperoni sliced in half
1 pound free-range chicken breast
½ cup Kalamata olives
½ sun dried tomatoes
½ cup diced organic heirloom tomatoes
1 cup mozzarella cheese shredded
Dressing Ingredients:
- 1/3 cup red wine vinegar
- 1 teaspoon dried tarragon
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- 2/3 cups cold pressed olive oil
Chicken marinade ingredients
1 tablespoon salt (1/2 if you do not like salty food)
1 tablespoon pepper
1 tablespoon oregano
1 teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons avocado oil
Directions:
Heat over to 425 degrees
Mix the dry marinade ingredients well and coat the chicken with it.
Heat the avocado oil in a large pan over medium heat. Place the chicken in the pan covered for 10 minutes, flip, turn down heat and cook another 10 minutes.
Place the slices pepperoni in the oven on 425 degrees for 5-10 minutes to crisp.
While the chicken is cooking, cut the lettuce and basil in small pieces and wash well.
Mix the dressing ingredients and let sit.
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