Feeds a family of 4.
INGREDIENTS :
Salad :
- 1 tbsp olive oil
- 4 skinless, boneless chicken breast halves
- ¼ tsp freshly ground black pepper
- ⅛ tsp sea salt
- 2 bags of baby leaf salad
- 1 pack of fresh raspberries
Dressing :
- 4 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- ½ tsp Dijon mustard
- 1 chopped garlic clove
Spiced pecans :
- 1 bag of pecan halves
- 1 tbsp light brown sugar
- 1 tsp butter
- ¼ tsp hot sauce (such as Tabasco)
METHOD : (Should take less than 30 minutes)
- STEP 1 : Heat a pan over medium-high heat, add olive oil. Sprinkle chicken evenly with salt and pepper. Fry chicken for 5-7 minutes on each side or until done. Remove the chicken from pan; let stand 5 minutes. Cut into slices.
- STEP 2 : Fry pecans in a small, dry pan over medium heat for 4 minutes or until lightly toasted, stirring frequently.
- STEP 3 : Stir in 1 tbsp sugar, 1 tsp butter, and 1/4 tsp hot sauce; fry for 4 minutes or until coated, stirring frequently. Remove pecan mixture from pan; cool. Serve in a small bowl.
- STEP 4 : Mix the dressing: 4 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp mustard, and the chopped garlic clove and serve in a small bowl.
- STEP 5 : Wash and serve baby leafs and raspberries in a seperate bowl.
Enjoy!