Everything but the Kitchen Sink Salad
After making Ratatouille last Friday, I had lots of leftover capsicum. I also had some olives that I wanted to use to free up space in my rather smallish refrigerator. So, I bought some halal chicken, mixed greens and tomatoes, and made a salad for tonight’s dinner.
2 pieces Chicken breast, halal boneless, cubed
200 g Cherry Tomatoes
113 g Mixed Greens
approximately 1/4 Red Capsicum, thinly sliced
approximately 1/4 Yellow Capsicum, thinly sliced
about 10 Green Olives, garlic stuffed
1 Tsp Herbs de Provence
2 Tsp Olive Oil
1 Part Balsamic Vinegar
1 tsp Rosemary
2 Parts Extra Virgin Olive Oil
Wash Mixed Greens and place in a bowl. Wash Tomatoes and place them on top of the greens. Place the sliced Red and Yellow Capsicum on top of the greens as well. In a skillet, heat the Olive Oil on Medium. When it comes to the proper temperature, add the cubed chicken and herbs. Heat until thoroughly cooked. The chicken must no longer be pink on the inside, and it should be slightly browned. Remove from heat and place on the salad.
For the dressing, put about 4 Tsp Balsamic Vinegar and 1 tsp Rosemary in a container. Add 8 Tsp Extra Virgin Olive Oil. Cover and Shake well. Pour desired amount onto the salad.