Friday, April 6, 2018

Savor a Simple French Country Salad


"Take time enough for your meals, and eat them in company whenever you can." ~ Edward Everett


Not too long ago, I put together a salad using leftovers from our dinner the night before. This easy weekend lunch was so tasty, it seemed worthy of a streetside Parisian cafe. It's a recipe I want to remember for sharing with a friend, so I'm providing the full details here!





Simple French Country Salad

Prepare this refreshing mix to enjoy individually or to serve when entertaining.

Chicken breast(s) 
Lemon-garlic marinade* 
Sea salt 
Black pepper 
Thin asparagus spears, trimmed 
Olive oil 
Shredded Parmesan 
Spring mix lettuces 
Fresh strawberries 
Goat cheese crumbles* 
Honey-roasted pecans*

1. Preheat oven to 425 degrees. Line a baking sheet with foil.

2. Butterfly chicken. Brush with lemon-garlic marinade, and season to taste with salt and pepper. Saute over medium-high heat until cooked through, and set aside to let cool slightly.

3. Meanwhile, on prepared baking sheet, toss asparagus with a little olive oil and season to taste with salt, pepper and Parmesan. Bake in one layer until stalks are tender and edges are slightly charred, 12 to 15 minutes. Set aside to let cool slightly.

4. Slice chicken into strips, chop asparagus, and slice strawberries.

5. Divide lettuces among plates. Top with sliced chicken, chopped asparagus, sliced strawberries, goat cheese crumbles, and pecans. Drizzle with lemon-garlic dressing, and serve.


*I used Tessemae's Organic Lemon Garlic Dressing & Marinade and Fresh Gourmet Honey Roasted Pecan Pieces. For the salad pictured, we were out of goat cheese, so I used shredded Parmesan, which also provided a nice complement to the other flavors.




This delicious recipe demonstrates that sometimes the best culinary surprises come about from using what you have on hand. Chocolate croissants from a local bakery provided a perfect end to this healthful bistro meal!


"There is no need for hurry in life -- least of all when we are eating." ~ Edward Everett

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