Favorite Things Summer Salad

Ingredients:

Salad

• 2 boneless chicken breast halves
• salt and freshly ground pepper to taste
• 4 cups mixed baby greens
• 1/4 ounce Manchego cheese, very thinly sliced
• 6 pitted black olives, halved
• 2 anchovy fillets, chopped
• 1 avocado, halved, pitted
• 2 eggs, hard-boiled, peeled, quartered or sliced
• 6 cherry tomatoes, halved
• 1/4 c marcona or roasted almonds, coarsely chopped

Dressing

• 1 T sherry wine vinegar
• 1 shallot, peeled, chopped
• 1 tsp Dijon mustard
• 2 T olive oil

Directions:

Heat grill or grill pan to high. For vinaigrette, whisk together vinegar, shallot and mustard in medium bowl; whisk in oil and set aside. Season chicken breast with slat and pepper to taste. Grill, turning once, until golden and cooked through (about 18 minutes). Remove from grill, cool. Meanwhile, toss together lettuce, cheese, olives, and anchovies in large bowl. Divide lettuce mixture between two plates. Remove avocado flesh from shell by sliding a spoon around shell; slice thinly. Slice chicken breasts into strips. Garnish salads evenly with avocado, egg, tomatoes, and almonds; top with chicken slices. Whisk dressing to blend together; drizzle dressing evenly over both salads.