Ingredients
The following ingredients have 4 Servings
- 1 cup store-bought ranch dressing
- ½ bunch flat-leaf parsley
- 3 tablespoons thinly sliced chives
- 8 large basil leaves
- 2 tablespoons extra virgin olive oil
- 2 (6 ounce) boneless, skinless chicken breasts
- 2 romaine hearts, shredded
- 12 strawberries, hulled and thinly sliced
- 1 avocado, pitted, peeled and thinly sliced
- ⅛ red onion thinly sliced
- 4 ounces crumbled goat cheese
- 2 ounces thinly sliced prosciutto
- 1 hard boiled egg, quartered
- salt and pepper to taste
Instruction
- For dressing: Place all ingredients into a blender and blend until smooth. Set aside.
- Preheat oven to 350˚F.
- Pour oil into a skillet and place over medium-high heat. Season each chicken breast with salt and pepper and place onto the hot skillet.
- Sear each breast on each side for 3 to 4 minutes. Transfer skillet to the oven and continue to cook the breasts, about 8 minutes. Remove from heat and transfer breasts to a cutting board. Allow breasts to rest for 7 to 10 minutes before slicing.
- To assemble: Pour half of the dressing into a large mixing bowl and toss together with the shredded romaine. Transfer coated romaine to a serving bowl and top with sliced chicken breasts, sliced strawberries, avocados, red onion, crumbled goat cheese, prosciutto, and quartered egg. Season entire salad with salt and pepper.
- Serve entire salad, family style, alongside with remaining dressing.
