Mixed salad with chicken, lemon and thyme flavored EVOO and parmesan cheese

Ingredients

For the salad:

- 300 g mixed green salad (i.e. arugula, lettuce, baby spinach, etc.)

- 400 g of chicken breast

- 50 g of Grana Padano flakes

- 1 lemon (juice and grated zest)

- 2 sprigs of fresh thyme

- 4 tablespoons of KALI organic blend EVOO

- salt

- Black pepper

 

Serving

4

 

Preparation

Chicken:

1. Cut the chicken breast into thin strips.
2. In a bowl, marinate the chicken with two tablespoons of KALI organic blend EVOO, the juice of half a lemon, thyme leaves, salt and pepper. Let it rest for about 30 minutes.
3. Heat a non-stick skillet and cook the marinated chicken strips until golden brown, about 5-7 minutes.
4. Set aside and allow to cool slight
   
   

Lemon and thyme scented olive oil

1. In a small bowl, mix the remaining two tablespoons of EVOO with the juice of the remaining half lemon, the grated lemon zest and the fresh thyme leaves of the second sprig.
2. Season with salt and pepper.
3. Let it rest for a couple of hours to flavor.
   
   

Plating the salad:

1. In a large bowl put the mixed salad.
2. Add the cooked and cooled chicken.
3. Season the salad with the prepared lemon and thyme oil.
4. Stir gently to evenly distribute the seasoning.
5. Complete with the Grana Padano flakes.
6. Serve the salad into four plates.
7. Add a final sprinkle of fresh black pepper, if desired.

Serve immediatel