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.
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
1 Tablespoon canola oil
2 boneless, skinless chicken breasts
juice of half a lemon
Heat oil in frying pan, over high heat until oil is shiny. Season chicken with salt and pepper and add to frying pan and sear on both sides. About 2 minutes per side. Partially cover pan with lid and reduce heat to medium and continue cooking until chicken is cooked thru. I like an internal temp of 155 – 160. Remove chicken to plate, tent with foil and let rest until internal temp reaches 165, about 10 minutes. (Yes, the temperature does increase after you take it off the heat)
Meanwhile, toss all the salad ingredients except olive oil to combine and arrange on 2 plates.
Slice chicken crosswise into 1/4 inch slices, and lay on top of prepared salad.
Drizzle 1 Tablespoon of olive oil over each plate and squeeze a bit of lemon juice over top. Sprinkle lightly with salt and pepper and serve.
COOKS NOTE – if using spinach from a bag, ALWAYS give it a wash. Even though the package says it is washed and ready to use, the stuff in those bags can be loaded with bacteria!!