A super simple and tasty salad with zesty dressing and Tuscan flavors. Gluten-free, Dairy-free, grain-free, and paleo.
1. Combine chicken and marinade. Mix together well and set aside. The longer you let it sit, the more flavorful the chicken is. Sometimes I set it up the night before cooking, and sometimes I make it right away.
2. After marinading, add the chicken mixture to a skillet on medium heat. Cook, stirring on occasion, for 7-10 minutes, until chicken pieces are cooked through.
3. Assemble the bed of greens. Add thinly sliced red onions and about 5 kalamata olives per plate. Distribute the cooked chicken and sun-dried tomatoes on top. Add extra sun-dried tomatoes if desired.
4. Add all dressing ingredients to a jar and shake. Alternatively, you can whisk them together in a bowl. Divide the dressing amongst the plates -- each plate receives 1/4 of the total dressing. Enjoy!
This salad tastes wonderful when the chicken is warm after cooking, or cooled the second day.
Find it online: https://vibrantlygfree.com/tuscan-chicken-salad/