Try this delicious and refreshing Spinach Salad with Parmesan Vinaigrette. Add in asparagus, peas and radishes for a little kick.
Servings: 2
Prep Time: 10 minutesminutes
Cook Time: 25 minutesminutes
Ingredients
For the Salad:
4cupsof packed power greens
1/2cupof thinly shaven radishes
1/2cupof cooked and thinly sliced asparagus
1/2cupof cooked peas
Kosher salt and fresh cracked pepper to taste
For the Vinaigrette:
1/2cupof grated Parmesan cheese
1/3cupof red wine vinegar
1teaspoonof dijon mustard
1/3cupof olive oil
For the Chicken:
one 8 ounce chicken breast
1teaspoonof olive oil
1lemon
3sprigs of fresh thyme
Kosher salt and fresh cracked pepper to taste
Instructions
In a saute pan on high heat with 1 teaspoon of olive oil add in a seasoned chicken breasts. Cook for 3 to 4 minutes. Flip the the chicken over, squeeze on the lemon juice, add in the squeezed lemon, place the thyme sprigs right on top of the chicken and finish cooking in the oven on 350° for 10 to 12 minutes. Remove from the pan and let it rest for 2 to 3 minutes before slicing.
Place the Parmesan cheese, vinegar, and dijon mustard into a blender and turn it to high. Slowly drizzle in the olive oil until the dressing has emulsified. Season with salt and pepper.
To Make: Place the greens, radishes, asparagus and peas into a bowl and add in some dressing and toss. Season the salad with salt and pepper and serve with the sliced chicken breast.