Lemon Lavender Dressing is bright and citrusy with sweet, floral notes.
4 pieces – 3oz Chicken Breasts (boneless/skinless) 4 cups of mixed green lettuce 4 large strawberries, thinly sliced 2 tablespoons toasted pine nuts 8 tablespoons Savory Olive Lemon Olive Oil
4 tablespoons Savory Olive Lavender Balsamic Vinegar 2 cloves garlic, peeled and crushed 2 tablespoons fresh chives, chopped 1/2 cup Parmesan Reggiano cheese Salt Sisters Herbs de Provence, to taste Pink Himalayan salt
In a Ziploc bag, add chicken breasts, crushed garlic, 4 tablespoons Lemon Olive Oil and 1/4 teaspoon of pink Himalayan salt. Refrigerate for one hour. Preheat grill to about 400 F. Remove chicken from bag and grill for about 4 minutes each side (or use meat thermometer to test until chicken temp reaches 165°F). Remove from grill and let stand on cutting board for a few minutes, until warm. Slice each chicken breast into 4 to 5 piece segments.
Finish each plate with pine nuts, Parmesan cheese, Herbs de Provence and Fleur de Sel to taste.ives. Next, whisk until dressing emulsifies, about one minute.
In a large bowl, add 4 cups of mixed greens and strawberries. Slowly pour dressing along sides of large bowl and toss salad mixture until dressing is dispersed throughout. Add equal parts salad to four plates. Add chicken on top of each salad plate.
Finish each plate with pine nuts, Parmesan cheese, Herbs de Provence and pink Himalayan salt to taste.