Monday, November 17, 2014
Wednesday, November 12, 2014
This Salad is yummy and filling
and was the perfect match to a Butternut Squash Soup.
1 Tbsp Olive Oil
2 Chicken Breasts, boneless/skinless
10 oz. Lettuce or Mix of your choosing
1 Apple, sliced thin into chips
1 C Walnuts
2 oz Feta Cheese
1-2 Roma Tomatoes, diced
¼ C Balsamic Vinegar
1 Tbsp Garlic, minced
½ tsp. Salt
½ tsp. Pepper
¾ C Olive Oil
Preheat oven to 350 degrees.
Line a baking sheet with aluminum and spray with cooking spray.
Brush Chicken Breasts with oil and season.
Bake 20-30 minutes, or until cooked thoroughly.
Let cool for at least 10 minutes
Prepare the salad by tossing the remaining ingredients together
and top with the chicken.
Add desired amount of dressing.
To make the dressing whisk together dressing ingredients until mixed.