Dressing and Marinade
1 large clove organic garlic, finely minced
1/2 cup organic extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp fresh squeezed organic lemon juice
1/2 tsp Dijon mustard
1/2 tsp Redmond Real Salt
Freshly ground organic black pepper, to taste
Mixed organic greens of choice
1 can of Artichokes, drained and chopped
1 pint Cherry tomatoes, halved
1 Cucumber, quartered and sliced
1 cup Kalamata olives, pits removed and halved
1/2 organic red onion, halved and sliced into think ribbons
1 Avocado, diced
Optional: 1 chicken breast
- Combine the ingredients in a small glass jar and tighten lid. Shake vigorously until emulsification occurs.
- If using chicken, marinate in 1/4 of the salad dressing for an hour before cooking. When ready to cook, place the chicken in pan with a drizzle of olive oil and cook, flipping over halfway through. Cook until browned on the outside and no pink on the inside. Slice into think pieces or cut into chunks. Set aside.
- Arrange the mixed greens in the bottom of your serving dish. Add artichokes, tomatoes, cucumbers, olives, red onion, and avocado. Drizzle the remaining dressing over the salad and toss. Top with chicken.
- Any leftover dressing can be refrigerated in a glass jar.