Wednesday, August 20, 2008

End of Summer Italian Chicken Salad

Inspiration: Summer! And because I'm nostalgic for college and love photos from the good old days, I'll credit my sophmore semester in Italy too

(thanks to my classmate Mandy Lagarde for the pics)

The result: End of Summer Italian Chicken Salad

4 boneless skinless chicken breast, cut into 1 inch chunks
2 medium-large tomatoes, sliced into thin wedges
a bunch of fresh basil
6 ounces fresh mozzarella, chopped
3 Tbsp. pinenuts
3 Tbsp Olive Oil

-heat 1 Tbsp olive oil in a large skillet over medium heat
-sprinkle chicken with salt and pepper and add to skillet, stirring occassionally until cooked through (about 5 minutes)
-arrange tomoato slices on a plate, top with mozzarella, chicken, and basil.
-drizzle with remaining olive oil, sprinkle with pinenuts and a couple couple dashes of salt and pepper

you might notice a theme to my summer meals, quick and easy. Tomato, basil, and fresh mozzarella is my favorite classic italian combination. It can't be beat in terms of flavor, and it's impossible to mess up. Adding the chicken makes for a heartier meal. This can be served as a main course or as a salad for all to share.


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