Ingredients
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2 tsp olive oil
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1 (1 1/2 lb) pkg Nature's Promise ® Balsamic Rosemary Marinated Chicken Breasts
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1 seedless cucumber, halved lengthwise
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2 whole roasted red peppers
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2 romaine hearts
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1 ripe avocado, peeled and pitted
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1/4 cup roasted salted shelled pistachios
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1/4 cup pitted Kalamata olives
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1/4 cup fresh basil leaves
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1/3 cup light balsamic vinaigrette
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1/4 cup ricotta cheese
Steps
1
In a 12” skillet, heat oil over medium-high. Add chicken to skillet and sauté until golden and cooked through, 3 to 4 minutes per side. Transfer chicken to a cutting board and let rest 5 minutes.
2
On cutting board, place cucumber, peppers and romaine on top of chicken. Coarsely chop together. Transfer to a large bowl.
3
On cutting board, cut avocado into quarters and add pistachios, olives and basil on top. Coarsely chop again. Add to the large bowl with chicken and vegetables. Drizzle with vinaigrette and toss gently to coat. Season with salt and pepper. Just before serving, dollop ricotta on top of salad.
Tips
Grill chicken by setting grill or grill pan to medium–high. Brush with oil and grill until lightly browned and cooked through, 3 to 4 minutes per side.
