Spinach Salad with Pan Seared Chicken Breast

Heathers' Fresh Cooking

Not too taxing in the cooking department and still tastes great.   There are lots of ways to dress this, but honestly, a simple drizzle of good olive oil is really all you need.  This is on the lighter side, but still satisfying.

This serves 2 as a main course.

Spinach Salad

For the Salad

2 bunches spinach,  washed well, dried,  & larger leaves torn and tough stems removed

small handful of arugula, torn (optional, but highly recommended!)

2 hard boiled eggs, quartered

2 tomatoes, quartered

2 radishes, quartered or sliced

1 green onion, white and green parts thinly sliced

3 – 4 white mushrooms, sliced

Chopped preserved lemon for garnish (optional)

2 Tablespoons Olive oil

The Chicken

1 Tablespoon canola oil

2 boneless, skinless chicken breasts

juice of half a lemon

salt

pepper

Heat oil in frying pan, over high heat until oil is shiny.  Season chicken with salt and pepper and add…

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3 thoughts on “Spinach Salad with Pan Seared Chicken Breast

  1. YUM!!! Glad to find your link at Jacqueline’s party! in lak’ech, Debra

    Like

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