INGREDIENTS
FOR THE GREEN GODDESS DRESSING
1 c. store-bought ranch dressing
1/2 bunch flat-leaf parsley
3 tbsp. thinly sliced chives
8 large basil leaves
FOR THE SALAD
2 tbsp. extra-virgin olive oil
2 6-oz. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
2 romaine hearts, shredded
12 strawberries, hulled and thinly sliced
1 avocado, pitted, peeled and thinly sliced
1/8 red onion thinly sliced
4 oz. crumbled goat cheese
2 oz. thinly sliced prosciutto
1 hard-boiled egg, quartered
DIRECTIONS
- Make the dressing: Place all ingredients in a blender and blend until smooth. Set aside.
- Preheat oven to 350˚. In a skillet over medium-high heat, heat oil. Season each chicken breast with salt and pepper and place in the skillet. Sear chicken, 3 to 4 minutes per side. Transfer skillet to oven and continue to cook, 8 minutes. Remove from heat and transfer chicken to a cutting board. Cool 7 to 10 minutes before slicing.
- To assemble: Pour half the dressing into a large mixing bowl and toss together with shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, strawberries, avocado, onion, goat cheese, prosciutto, and egg. Season entire salad with salt and pepper.
- Serve entire salad, family style, alongside remaining dressing.
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DL::JG
