Mixed Greens with Roasted Pepper, Chicken & Goat Cheese
Makes 2 servings. Difficulty
1 Tablespoon balsamic vinegar 3 Tablespoons extra virgin olive oil 1 teaspoon gf dijon mustard Salt and freshly ground black pepper
2 handlfuls of gourmet mixed greens 1/4 cup roasted red pepper, chopped 1/2 boneless, skinless chicken breast, cooked and sliced 2 Tablespoons goat cheese, crumbled 2 Tablespoons toasted walnuts, chopped 2 slices of red onion
In a small bowl, whisk together the balsamic vinegar, olive oil and dijon mustard until emulsified. Adjust seasonings to taste with salt and freshly ground black pepper.
Place the greens in a medium salad bowl and top with roasted red pepper, chicken, walnuts and red onions. Drizzle 2 tablespoons of prepared dressing over the top; toss to coat. Taste the salad and add more dressing if needed (you will have extra dressing). Crumble gaot cheese over top and serve.
You can purchase roasted red peppers in a jar at most grocery stores or you can easily roast your own. To roast a pepper simply place a dry pepper directly under the broiler and broil, turning occasionally until blackened on all sides. Remove from the oven and transfer to a bowl. Cover tightly with plastic wrap and let steam for about 15 minutes. Remove the pepper and peel off the skins and discard the stem and seeds. Roasted peppers will keep in the refrigerator for up to a week. Great for salads, soups, meats, poultry - just about anything!
For this recipe you can use leftover chicken or simply sauté a boneless, skinless chicken breast in a little olive oil and butter until cooked through, about 6 minutes per side.