Again, a combination of both warm elements and crisp cool crunch in a salad make a meal complete.
Warm foods in the belly create a feeling of comfort and true nourishment. Sometimes I just don’t know how we survive on those hot summer days when nothing warm at all appeals, as sweat drips down the brow and we gravitate towards any sort of coolness in the air ~ well, actually, inner warmth and contentment always appeals to me, even if it is blistering out outside.
So, warm up the oven or fire up the grill and throw the elements together. This combination is an “oh my good God” meal. Yes, it truly is.
Salty, sweet, tangy…warm, crisp and delicious…
Mediterranean Chicken Salad
2 large chicken breasts
2 tsp. Mediterranean sea salt
freshly ground pepper
Juice of 1 lemon
3 cups mixed baby greens
1 large red bell pepper, cut into 1″ pieces
2 tsp. balsamic vinegar
14 Raw Botija Olives (dried) – these are truly amazing…chocolatey, mocha, smooth and olive deliciousness all in one bite!
1/2 cup feta cheese, crumbled
1/2 cup fresh basil, thinly sliced into chiffonade
2-3 Tbs. extra virgin olive oil
sea salt and pepper
Preheat the oven to 425 degrees. In a glass baking dish, season the chicken with Mediterranean salt and pepper, as well as the lemon juice. Cover and bake 35-40 minutes, until thoroughly cooked, but still very tender and juicy. Set aside.
Meanwhile, in a small non-stick skillet, “dry sauté” the red pepper until soft and a bit “toasted.” Season with salt and balsamic vinegar.
Divide the remaining salad ingredients between two bowls and toss with sliced chicken and red peppers. Even add a bit of cooked rice or cauliflower rice (nice and warm, for sure) for a little extra substance.
The perfect pairing for Josh Cabernet Sauvignon.