The tastiest salad you will add to your monthly menu! Garlic, Garlic, Garlic

Garlic Chicken Italian Salad

1-2 whole garlic

1 LB boneless, skinless chicken breast

¼ C. Fat free Italian dressing or balsamic dressing

4 C. Spinach or Arugula (I like a mixture)

½ C. Grape tomatoes or Roma’s chopped

½ C. Black olives

¼ C. Sliced red onion

½ C. Garbanzo Beans (rinsed and drained)

¼ C. English cucumber (julienned)

1 C. Whole wheat pasta cooked and cooled (I use farfalle or orzo)

1 C. Fresh mozzarella (slice into strips)

Sea Salt & Fresh Cracked Pepper

¼ C. Balsamic Vinaigrette

Fresh flat leaf italian parsley chopped 

1. Marinate chicken breast in ¼ C. Fat free Italian dressing or balsamic dressing.  Refrigerate for ½ hour (or up to 4 hours). Season with salt and pepper

2. Heat skilled on medium and cook chicken 4-5 minutes per side.  Set aside.

3. Turn on broiler.  Take 1-2 whole garlic and chop off tops so bulb is exposed.  Drizzle garlic with olive oil and place in broiler for 7-10 minutes (should be golden brown, keep in a little longer is you like a little crunch). Let garlic stand and cool.

4. Take 2 chilled plates and place ½ C. of cooled pasta on each plate.  Add 2 C. spinach/arugula to each plate.  Place olives, tomatoes, onions, cucumber on top. 

5. Slice chicken breast and top salad with chicken, then fresh mozzarella. 

6. Take paring knife and pop garlic cloves out of skin.  Place desired amount on salad.

7. Season with salt and pepper to taste, add chopped parsley, drizzle with balsamic vinaigrette.