The weather is heating up and I'm just craving dishes with fresh, light, summery vibes. This is just an awesome, easy salad recipe and you can never have too many of those. I highly recommend making a large batch of this chicken so you can easily have a protein ready for meals throughout the week. This spice rub is also fab on fish or tofu for all you pescatarians/vegetarians/vegans.
For the salad:
2-3 cups mixed greens (I used a mix of romaine lettuce and kale)
1/2 cup red cherry tomatoes, cut into quarters
1/2 cup yellow cherry tomatoes, cut into quarters
1 cucumber, chopped
1/4 cup chickpeas
1/4 avocado, sliced
For the chicken:
1.5 kilo or 2 lbs chicken breast, about half an inch thick
1 Tbsp olive oil
1 Tbsp course sea salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried coriander
For the dressing:
1/4 cup olive oil
1/8 cup apple cider vinegar
1/4 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1/4 tsp garlic powder
Preheat oven to 190°C or 375°F.
Combine all spices for the chicken rub in a bowl.
Drizzle olive oil on the chicken and coat with spice rub.
Bake covered for 35 minutes and uncovered for 10 minutes. If you're using thinner chicken breast, you may need to cook for a shorter amount of time.
While the chicken is cooking, chop all veggies for the salad and add to a bowl.
Add all dressing ingredients to a small bowl or jar and mix until combine.
When cooked, slice chicken into thin strips and arrange over salad.
Top with dressing.