Green Salad with Creamy Shallot Dressing + Pan Seared Chicken
Recipe by Andrea McCoy of The Salt & Stone
I built a salad with a mixture of mixed greens and spinach but you can use whatever you like most. I topped the greens with chopped green onion, avocado and herbed goat cheese. I kept it really simple because that’s what I had on hand but you could load yours with whatever veggies you have in your refrigerator. I pan-seared the chicken and then finished cooking it in the oven and this technique is so simple but the result is tender, flavorful meat. A definite must-try.
Green Salad with Creamy Shallot Salad Dressing and Pan Seared Chicken
Pan Seared Chicken
3 Chicken breasts
1-2 tablespoons extra virgin olive oil
1 1/2 teaspoons Lawry’s or Johnny’s seasoning (any brand of all-seasoning works fine)
Juice of a lemon
Kosher salt and black pepper
Preheat oven to 350 degrees. Sprinkle both sides of chicken with seasoning and salt and pepper. In a large oven-safe sauté pan, heat olive oil over medium heat. Place the chicken in the pan and allow to cook for 4-5 minutes. When the chicken has a golden brown color, flip and allow to cook for another 3 minutes, until both sides of the chicken are browned and crispy. Squeeze the lemon over the chicken and put the pan into the oven. Bake the chicken for an additional 8-12 minutes (depending on the size and thickness of the meat) until a meat thermometer registers an internal temperature of 150 degrees.
Remove the chicken from the oven and allow to rest at least five minutes before slicing it.
Creamy Shallot Dressing
1/2 shallot, minced
2 tsp Dijon mustard
2 tsp honey
2 tablespoons low-fat sour cream or Greek yogurt
1/4-1/3 cup extra virgin olive oil
Juice of a lemon
Pinch of kosher salt and black pepper
In a small jar with lid, combine all ingredients and shake until well-combined. Taste and add additional salt if needed. Store extras in the refrigerator for an additional day or two.
For the Salad
5 ounces mixed greens or spinach
2 tablespoons chopped green onions
1/2 large avocado, diced
2-3 tablespoons crumbled herbed goat cheese (plain works great too)
To make the salad; layer the greens, veggies and goat cheese in a large bowl. Slice the pan-seared chicken and top the salad with it. Drizzle the dressing over the salad and serve immediately.