Here’s an easy-to-make dinner salad, though it does involve a fair amount of chopping…
- Frozen Chicken Breast
- 3 slices prosciutto
- Red bell pepper
- 4 medium white mushrooms
- 3 roma tomatoes, ripe
- 2 green onions
- 10 spring pea pods
- 8 Kalamata olives, pitted
- 1/2 can garbanzo beans, rinsed and drained
- 1/2 package crumbled feta cheese (I like the basil-flavored one)
- Juice from 1/2 small lemon
- extra virgin olive oil
Defrost chicken breast in Microwave. Cut into 1/2″ chunks. Salt liberally on all sides. Set aside.
Heat medium frying pan, and cook prosciutto until browned spots appear on each side. Drain on paper towels, and chop into 1/4″ square pieces. Put in a large bowl.
Dice pepper, muschrooms, tomatoes, onions, pea pods and olives into small pieces, and add to bowl. Put garbanzos on cutting board and chop/crush them a bit, then add them to the bowl.
Finely crumble the feta cheese and add to the bowl. Add lemon juice, a splash of olive oil, a bit of freshly ground pepper, and mix well.
Heat non-stick frying pan until it’s hot, and add chicken pieces. Spread them out so that they are all in contact with the heat, but move them as little as possible. Let them cook for 2-3 minutes, then flip them over, turning pieces so the raw parts are in contact with the heat. Cook a further 2-3 minutes, and then chop a few pieces open to see if they’re done. Cook until all are done.
Add cooked chicken to vegatable mixture, and mix well. Taste and adjust seasoning as necessary.