Chicken and salad greens in a light dressing.


  • 1/4 tsp Kosher salt
  • 2 tbsps mayonnaise
  • 2 tbsp red wine vinegar
  • 3 tbsps extra virgin olive oil
  • 12 cherry tomatoes, cut in half
  • 4 cups shredded or chopped mixed salad greens
  • 2 tbsps basil sprigs, leaves and stems removed
  • 1 lb boneless skinless chicken breast
  • 2 medium carrots, shredded
  • 2 stalks medium celery, thinly sliced
  • 1 cup pared, chopped cucumbers, diced
  • 1 large yellow pepper, diced


  1. Season the chicken with salt. Also add pepper if desired.
  2. Grill or bake the chicken breast until cooked through.
  3. Slice the chicken into strips 1/2″ wide.
  4. In a small bowl, whisk together the mayonnaise, vinegar and oil.
  5. Toss the tomatoes, peppers, carrots, cucumbers and celery in the vinegar mixture.
  6. Divide the salad greens into four portions, place vegetables and chicken on top.
  7. Garnish with basil.