So many cookies...I need something fresh and light! This salad is really basic, yet wholly satisfying. It also doesn't have a dressing per say, but the greens are barely tossed with olive oil and a pinch of salt. And anyhow the chicken in combination with dried cranberries and shards of salty Pecorino gives your mouth plenty to enjoy, and I really thing that a dressing would be too much here. At the very most, some dribbled - and judiciously at that - champagne vinegar would be the maximum that I would add.
If serving to others, just offer a small dish of vinegar with a spoon and some cracked pepper, and they'll catch the drift.
"This recipe can be doubled, tripled, or made for crowd...at that point though, using an Italian dried herb blend will be helpful."
Notes: Pecorino Romano was grated from a block with a peeler, but ready-made ribbons can also be purchased.
WINTER SALAD WITH ITALIAN HERBED CHICKEN
Ingredients: 4 oz. cooked chicken breast- sliced, 2 tsp. butter, a decent pinch of each dried herb: oregano, parsley, basil, thyme, 3 cups mixed greens, 1/4 cup dried cranberries, 1/4 cup Pecorino Romano cheese shards, 1 tbsp. olive oil, 1/4 tsp. sea salt, pepper to taste.
1. Melt the butter over medium-high heat in a non-stick skillet pan. Add your pre-cooked and sliced chicken along with the dried herbs. Stir and cook 2 minutes to warm and coat. Set aside.
2. Using your hands, gently massage the greens in the olive oil. Sprinkle with salt. Tip onto a plate.
3. Lay the chicken on the greens followed by the Pecorino and cranberries. Sprinkle over pepper as you like. Enjoy~