Today we decided to try out a Chicken Cutlet Salad using lettuce we grew in our own garden.
Chicken Cutlet Salad
(Note, you can try this recipe hot or cold. We tried it hot, which was…interesting. For a cold salad, you’ll have to prepare everything and chill it before you serve it, so allow more time.)
2 chicken breasts
5 or so tablespoons of balsamic vinegar
2 teaspoons of Hill County Lavender‘s Herbs de Blanco Spice Blend (Made by my friend Tasha Brieger, and available at DrHeathersHerbs.com) If you don’t have Tasha’s spice blend, you could make a mixture of your own. If you just want to use one herb you could choose basil, rosemary, or oregano.
salt and pepper to taste
4 or 5 tablespoons olive oil to cook the chicken in
1 0r 2 ripe tomatoes, diced
some diced red onion for the salad, if you like onions
enough salad for two salads
1) I diced the chicken and tossed it with balsamic vinegar (save 1 tablespoon for later), Herbs de Blanco, salt, and peper.
2) Heat the olive oil in your pan, add the chicken, cook until the chicken is fully done. You can choose to add the onions and cook them with the chicken if you would like, or you can save them to eat raw on your salad later.
3) Add at that tablespoon of balsamic vinegar you were holding back, the tomatoes, and some salt and pepper to taste. Cook the tomatoes until they are tender, but not mushy.
4) Arrange your salad greens on the plate, add the onions if eating them raw, the tomato mixture, and the chicken.