I tend to butcher things. See: the English language ("strooberry" versus strawberry) and any meal I've attempted to make for myself or others (let's not talk about the Christmas I "made" tiramisu). So when I stopped off at the Market after work, I didn't expect to be buying ingredients. I thought I'd pick up dinner - maybe some chicken salad or a turkey sub.
Instead, I came home with a lot of different bits that came together to form a delicious salad. The combination of ingredients isn't exotic but it makes for a great meal.
1 boneless skinless chicken breast
1 teaspoon chopped garlic
bowl full of mixed spring greens
1/4 cucumber, sliced
6-8 medium sized strawberries, sliced
handful of crumbled Gorgonzola cheese*
handful of pecans
1 tablespoon balsamic vinegar
1 tablespoon olive oil, plus more to cook chicken
salt, pepper, sugar to taste
- In your neon green nonstick skillet: heat oil over medium heat with garlic until it starts to smell good. Add chicken. Salt and pepper both sides of chicken. Cook until both sides are nice and browned. Remove from skillet and slice into strips.
- Fill your salad bowl with greens (I bought mine bagged fresh from the produce stand). Add cucumbers, strawberries, pecans and Gorgonzola cheese. Save some of the sliced strawberries for the dressing.
- For the dressing: In a bowl or hurricane cup, combine equal parts of balsamic vinegar and olive oil. Add salt, pepper and some sugar to taste. Sprinkle with the rest of the strawberry slices. Use a fork to mash the strawberries and stir the vinaigrette. You can use a food processor to completely combine the ingredients but I liked the bits of strawberries in the dressing.
- Top with slices of chicken and dressing. Eat, enjoy and feel on top of the world. Dream of your next culinary feat: maybe you'll be able to make pancakes or some other fancy delicacy.
*Some of you may notice that the cheese in the salad pictured is not Gorgonzola. I used feta the first time, but found it to be a bit too strong for this salad. Gorgonzola has a great creamy texture and assimilates well with the rest of the components in this salad.