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Hearty Fall Main Dish Salad

Prep Time25 minutes
Cook Time35 minutes

Ingredients

Lemon & Rosemary Chicken

  • 1 chicken breast, sliced in half horizontally
  • 3 tbsp olive oil
  • ½ tbsp salt
  • ½ tsp fresh ground pepper
  • ⅓ cup white wine
  • 1 tbsp lemon juice
  • 2 sprigs rosemary (for marinade)
  • 2 sprigs rosemary (for grilling)

Salad

  • 1 bag spring leaf mix, washed and drained of water
  • ½ small kabocha, cut in 1 inch pieces
  • 1 tbsp olive oil
  • ½ tomato, chopped
  • ½ lb steamed lentils
  • 4 pieces of roasted bell peppers
  • ⅓ cup parmigiano reggiano pieces

Balsamic Dressing

  • ¼ cup balsamic vinegar
  • 2 tbsp olive oil
  • 2½ tsp dijon mustard
  • 1 tsp honey

Instructions

To Marinade Chicken

  • Blot excess moisture from chicken breast with paper towel. Season chicken with salt and pepper. In a glass dish, add olive oil, white wine, lemon juice, chicken breast, rosemary and refrigerate for 4-24 hours. Use sealable plastic bag if suitable dish is not available.

For the Salad

  • In a small bowl, combine all the ingredients for balsamic dressing, mix well and set it aside.
  • Heat lentils according to instructions on box. Once heated, transfer lentils to a small bowl, break apart large clumps and set it aside to cool.
  • Heat medium skillet over medium heat, add olive oil and place kabocha and lay them flat in the skillet. Sear kabocha until each side is seared. When done, transfer to a plate and set it aside to cool.
  • In the same skillet over medium heat, add marinated chicken breast and fresh rosemary sprigs. Sear each side of chicken breast until golden brown. Once chicken and rosemary leaves are done cooking, transfer to cutting board and chop rosemary leaves, and chop chicken into 1½ inch pieces. Combine rosemary and chicken pieces together.
  • In a large bowl, add spring leaf mix, lentils, chopped tomatoes, grilled kabocha, grilled chicken and toss with 2-3 tablespoons of balsamic dressing. Once all the ingredients are mixed, add parmigiano reggiano pieces and roasted bell peppers. To serve, drizzle additional balsamic vinegar dressing to the salad.