Photography
julia calleo
my lavender blues
December 16, 2015
Delicious & Healthy Mediterranean Salad with Chicken
I was in love with a man once, until he showed up on The Voice wearing jeans that were tighter than mine, and that is saying a lot being the fact that I’m a chubbier than usual self.
The man you ask?
Sam Hunt. I know. So terrible. But, my eyes just can’t help what the see, until they mistake a mans rear end for a females.
Problem.
Baby got back. But baby maybe got a little too much back.
This is also probably the first and last time (maybe) that I’ll ever bring up any “current events” as I’m usually a trillion steps behind what is actually going on, present day.
*I’m super hip*
No, not really. But you know what is kind of hip? And what will keep you away from having “too much back”? The negative cottage cheese kind?
This salad. Because a) it’s healthy b) I didn’t make it, my dad did, and that means it will always be 10000 x better c) it’s flavor is incredible.
So Merry Christmas, a wee bit early. But early enough that you can stuff your self silly guilt free before yet another gluttonous holiday filled with joy and copious amounts of nog (unless you drink this kind).
Delicious & Healthy Mediterranean Salad with Chicken
Ingredients
- 4 Chicken breast, pounded
- 8 cups mixed greens
- 1 tsp garlic powder
- 1 tsp coriander
- 3 tbsp + 1 tsp dried marjoram leaves (not ground)
- Coarse Kosher salt
- Ground Black Pepper
- 4 garlic cloves, chopped,
- ½ medium large sweet onion, sliced into rings and then halved
- ¼ cup olive oil
- ⅛ cup dry red wine
- 5 roma tomatoes, chopped into ½" chunks
Instructions
- Place your oven on broil. First take your pounded chicken, add about a tbsp of salt, pepper, 1 tsp garlic powder, 1 tsp coriander and 3 tbsp dried marjoram leaves to your chicken, coating both sides. Let rest for about 20 minutes at room temperature
- While chicken is resting, in a large pan, add ¼ cup olive oil. Add your onions, and saute for about 5 minutes until translucent.
- Next add your garlic, saute for about a minute.
- Add 1 tsp of marjoram leaves & chopped tomatoes, saute for about another minute.
- Add your ⅛ cup of dry red wine and cook for about another 4 minutes. Remove from heat and set aside.
- Place chicken on a baking sheet in oven for 5.30 minutes. Flip over and cook for another 4-5 minutes until cooked through (chicken reaches internal temperature of 165 degrees F, )
- Remove chicken, let rest covered in foil for about 10 minutes. Once rested, slice the chicken into long strips. Place green of choice on top of plate, with a large scoop of tomato mixture and one sliced chicken breast on top. Serve warm.
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