By: Rachel Beason, Kitsap Community Resources

Makes 4 servings

From the Toolbox:

• Large Sauté Pan with Lid
• Metal Spatula or Tongs
• Chef’s Knife
• Paring Knife
• Cutting Board
• Mixing Bowl
• Colander
• Grater
• Paper Towels
• Large Storage Container

Ingredients:

• 1 Tbsp. oil
• 2 medium chicken breasts halves
• 1 bunch leafy greens, preferably dark green or green and red (not iceberg)
• Other assorted fresh greens, such as spinach, kale, red lettuce, or arugula
• Other fresh vegetables, such as carrots, bell pepper, cucumber, tomato, cauliflower, broccoli, and/or green beans
• Fresh fruit and berries, such as watermelon, avocado, blueberries, grapes, and/or cherries
• Seeds or nuts, such as walnuts, pecans, sunflower seeds, and/or pepitas
• Crumbled queso fresco or feta cheese
• Fresh mint and parsley
• Salad dressing

Directions:

• Choose three or four of the above-listed fruits and vegetables for your salad. Add one nut or seed, one cheese, and one fresh herb.
• Wash your hands and gather all of your tools and ingredients.
• Sauté the chicken breasts:
  • Pat dry the chicken.
  • Lay the chicken breast flat on the cutting board. Lay your non-cutting hand gently on top of the chicken breast. Use your chef’s knife to slice the chicken in half laterally. Pat the halves dry.
  • Add the oil to the sauté pan and heat on medium high until the oil is hot but not smoking. Lay the chicken halves to the pan, watching for oil spatters. Lower the heat to medium, and sauté until golden brown, about three to four minutes. Turn the chicken over and salt and pepper to taste. Saute until done, about three to four minutes.
  • To check if the chicken is done, pierce the chicken with a fork to see if the juices are clear with no trace of pink. Or, make a small cut into the thickest part of the chicken to check for any hint of pink. Or, use a meat thermometer. The chicken is done when the meat is white, or when the thermometer reads 165 degrees.
  • Once completely cooked, remove the chicken to a plate lined with paper towels to absorb any extra oil. Remove the paper towel and let cool.
• Arrange the salad:
  • Wash and dry all of the fruit and vegetables. Peel and chop the fruits and vegetables so that they may be eaten in a salad.
  • Remove the stems from the salad greens, and chop the leaves into bite-sized pieces. Chop the herbs.
  • Add your greens, vegetables, fruit, and herbs to a large mixing bowl.
  • When ready to serve, drizzle on the salad dressing and gently toss the salad. Divide among four large plates. Sprinkle with the cheese, nuts, and/or seeds. Thinly slice each chicken breast and place over each salad. Serve with extra dressing.