Servings: 3 Prep time: 5 min Cooking time: 30 min
Ingredients
12 ozs Chicken Breast
2 tbsps Extra Virgin Olive Oil
2 1/4 tsps Apple Cider Vinegar
1 1/2 tbsps Water
1/2 cup Fresh Dill (chopped, divided)
3/4 cup Walnuts (divided)
1 1/2 heads Romaine Hearts (chopped)
3/4 cup Black Olives
1/3 tsp Salt
1/4 tsp Black Pepper (or to taste)
Directions
Preheat the oven to 400°F (205°C). Place the chicken breasts on a baking sheet and season with salt and pepper. Bake in the oven for 30 minutes.
While the chicken is cooking, make your salad dressing by combining the oil, apple cider vinegar, water, 1/4 of the dill, and 1/4 of the walnuts in a blender. Blend until smooth and creamy. Add more water if necessary until desired consistency is achieved. Season with salt if needed. Set aside.
In a large bowl, combine the romaine, remaining dill, remaining walnuts, and black olives. Divide the salad evenly between bowls and top with chicken breasts.
Just before eating, add the dressing and mix well until everything is coated. Enjoy!
Notes:
Leftovers: Best if enjoyed immediately. Refrigerate the salad ingredients and dressing separately for up to five days. Refrigerate the chicken for up to three days.
Make it Vegan: Use tofu or tempeh in place of the chicken.
More Flavor: Add garlic and honey to the dressing.
Additional Toppings: Add more vegetables like red peppers, red onion, cucumbers, tomatoes, roasted cauliflower and/or broccoli, or parsley.
