I have gotten to enjoy my fair share of heat in the last week – first while running the Boston Marathon and later when I returned home to record temperatures in Boise. This is when a nice dinner salad hits the spot, along with a cold beer, of course.
This dish is inspired by Jamie Oliver. Though the original recipe cannot be found online, you can purchase the video tutorial for your iPad. I usually throw it together based on whatever ingredients I have on hand, and the mixture of flavors tastes refreshing and delicious. And it’s hard to beat for ease of making, too.
Ingredients You’ll Need:
- 2 chicken breasts
- Bunch of watercress (or arugula)
- Alfalfa sprouts
- Red Onion
- Fresh cilantro
- Thyme (dried or fresh if you have some on hand)
- Olive Oil
- Salt and Pepper
Step 1: Make the guacamole
For the guacamole, chop one avocado, 1/3 red onion, 1/2 tomato (or 4-5 medium sized cherry tomatoes) and a handful of cilantro. Season with salt and lime juice (about 1/2 lime) and mix together.
Note: If you have a family favorite guacamole recipe, feel free to use this instead!
Step 2: Make the salad
Mix together a bunch of watercress and half a container or alfalfa sprouts (I often use arugula because it’s easier to find at the stores around here). Add lemon juice, olive oil, salt and pepper to season. I generally use lemon juice and olive oil in a 1:2 ratio, respectively. It’s better to whisk the dressing before pouring on salad to better incorporate the ingredients, but I’m usually too lazy!
Step 3: Prepare the chicken.
To prepare the chicken breasts, simply pound out the breasts using a meat pounder or tenderizer until they are about 1/2 – 3/4″ thick. Season with salt, pepper, thyme and olive oil. Fresh thyme is better, but the dried herb works fine, too.
Pan fry about 3-4 minutes per side, until thoroughly cooked.
Step 4: Assemble and eat.
Place the ingredients side-by-side and get ready for a great meal!