Italian Fall Salad

Ingredients

For the chicken:

• 1 chicken breast
• salt, to taste
• pepper, to taste
• 1 tablespoon olive oil

For the salad:

• 6 ounces spinach
• 1/4 red onion, chopped
• 1/3 cup sun-dried tomatoes, chopped
• 1 cup artichoke hearts, roasted, drained, and chopped
• 1 cup salami, chopped

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 tablespoon balsamic vinegar
• 1 tablespoon fresh basil, chopped
• 1 clove garlic, minced

Directions

1. Season the chicken with the salt and the pepper.
2. In a medium skillet over medium-high heat, heat 1 tablespoon of the oil.
3. Sear the seasoned chicken on each side in the hot oil until an instant thermometer reads 165 degrees F, about 4-5 minutes per side.
4. Transfer the cooked chicken to a plate and allow it to rest, about 5 minutes.
5. Thickly slice the rested chicken.
6. In a large bowl, add the spinach, the red onion, the tomatoes, the artichoke hearts, and the salami.
7. In a medium bowl, whisk together the remaining olive oil, the lemon juice, the balsamic vinegar, the basil, and the garlic until well-blended.
8. Pour the dressing over the salad ingredients and mix.
9. Arrange the sliced chicken over the salad.
10. Serve.