Name: Lemon Basil Chicken Salad
Ingredients: 1 ½ lbs boneless chicken breasts, cut into tenders; 2 T Pinehurst Olive Oil Co. Basil Olive Oil; 8-10 cloves of garlic, minced; Salt and pepper; 1 container of Arugula; 6-8 asparagus spears; 3 radishes; 1 avocado; 1 cup roasted red peppers; 4 oz. goat cheese; ½ cup Pinehurst Olive Oil Co. Basil Olive Oil; 1/8 Cup Pinehurst Olive Oil Co. Sicilian Lemon Balsamic; 1 T Dijon mustard; 1 T Tuscan Farmhouse Blend Seasoning; ½ squeezed lemon; Pinch of salt and pepper to taste

Ingredients

Scale

Chicken

1 ½ lbs boneless chicken breasts, cut into tenders
2 T Pinehurst Olive Oil Co. Basil Olive Oil
8–10 cloves of garlic, minced
Salt and pepper

Salad

1 container of Arugula
6–8 asparagus spears
3 radishes
1 avocado
1 cup roasted red peppers
4 oz. goat cheese

Dressing

½ cup Pinehurst Olive Oil Co. Basil Olive Oil
1/8 Cup Pinehurst Olive Oil Co. Sicilian Lemon Balsamic
1 T Dijon mustard
1 T Tuscan Farmhouse Blend Seasoning
½ squeezed lemon
Pinch of salt and pepper to taste

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Instructions

Heat Basil Olive Oil and minced garlic over medium heat until fragrant.
Sauté chicken over medium heat until cooked through, approximately 5-7 minutes each side.
Wash lettuce and place in a large bowl.
Steam asparagus until fork tender, 5-10 minutes. Cut into 1-inch pieces and add to salad.
Add chicken pieces.
Slice radishes and avocado. Add to salad then add the roasted red peppers and goat cheese.
Whisk dressing ingredients together and drizzle as desired over salad.
Makes 2 large salad portions or 4 smaller portions. Enjoy!