French Countryside Salad
This recipe pairs perfectly with my herb de provence vinaigrette. It’s simple clean flavors makes for a delicious lunch, dinner or starter course. I made this tonight, because my husband and I had a rather large lunch of Chinese food and wanted something light and simple. This recipe fit the bill marvelously. Something about herb de provence is very comforting and soothing to my senses. To say I enjoyed this recipe would be a huge understatement. Give this recipe a try and relish the beauty of it’s simplicity.
1 or 2 boneless skinless chicken breasts
2 teaspoons herb de provence
2 tablespoons butter, melted
salt and pepper to taste
your favorite salad greens
a handful of honey roasted almonds, coarsely chopped
1/4 of an English cucumber, sliced
1 carrot, sliced into rounds
1 tomato, sliced
1 handful of kalamata olives
1 recipe of my: Herb de Provence Vinaigrette
Preheat your oven to 350°F.
In a bowl combine the herb de provence, salt & pepper.
Dip chicken breast in the melted butter, and then dredge in the herb mixture.
Place the chicken in an oven proof dish and bake 25 minutes.
Once the chicken is done. Let it rest for 10-15 minutes.
In the meantime, prepare your salad greens and mix in the cucumber, carrots & tomato.
Slice chicken and place on top of the salad.
Toss in the almonds and olives.
Dress the salad individually portioned servings with the vinaigrette or toss together with the salad greens and veggies in a large salad bowl.
Voila!!! C’est magnifique! Tres bien!
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