I try to have one meal a week be a nice big salad. Sometimes I just toss whatever is in the fridge that needs to be used onto a pile of leaves and we pour some balsamic vinegar over the top and call it good--I'm not alone here, am I? Other times I actually think it through and try to make something nice, dressing and all. Tonight, I am proud to say, was of the latter kind. This salad could also be served as a side, obviously. Just omit the chicken and make it on a slightly smaller scale (unless you're one of those who eat the way they should--you know, with half the plate being greens.)
Pear and Feta Salad
1 chicken breast
2 T. oil
8 oz. salad greens (I used baby spinach and red lettuce), slightly chopped if necessary
4 or 5 white mushrooms, rinsed and sliced
1 large celery stalk, chopped
3 small Bartlett pears, chopped
1/2 red onion
handful crumbled feta cheese
Directions:
1. Heat oil in pan over medium heat. Place chicken breast in pan and cover. Cook for 4 minutes on each side, or until cooked through. Remove from heat and let cool slightly.
2. Meanwhile, place all remaining ingredients in salad bowl. Chop cooked chicken and add to the salad.
Citrus Vinaigrette
1/4 c. olive oil
1/4 c. citrus vinegar, like Trader Joe's Orange Muscat Champagne Vinegar (which I just bought, and so far enjoy)
1 clove garlic
1 T. Dijon mustard
dash of salt
dried thyme
dried basil
Directions:
1. Mix all ingredients together until fully emulsified. Pour over top of salad and toss lightly.
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