This was a quick dinner on a Saturday night. I made pan seared chicken over a chopped salad and it did not miss! It took about 45 minutes. I made the salads while the chicken was cooking and it came together perfectly.
Instructions:
- Clean the chicken and pat dry with paper towels.
- Tenderize the chicken (or poke holes with a knife).
- Season to perfection. I used Garlic Pepper, Dan-O’s, Lemon Pepper, and Tony Chachere’s No Salt. Sidebar: Season one side of the chicken on the cutting board. Put the seasoned side down in the pan.
- I added some avocado oil to a cast iron skillet and placed the seasoned side down in the skillet. Then, I seasoned the unseasoned side. This keeps the seasonings in the pan with the meat and not all over your cutting board.
- Cook the chicken for 10 minutes on each side, then put the skillet in the oven at 350F for 20-30 minutes.
- Freeze! Bleach your workspace!
- Now, while the chicken is cooking, assemble your salad. I added all my salad fixings in a mixing bowl and used my salad chopper to chop and expose all those flavors.
- Add the salad to a plate or bowl and add sliced chicken on top.
My salad fixings:
- Power greens salad blend
- Shredded carrots
- Onions
- Feta cheese
- Grape tomatoes
- Strawberries
- Then I topped with balsamic vinaigrette
Bae’s salad fixings:
- Spring mix
- Shredded carrots
- Onions
- Parmesan cheese
- Grape tomatoes
- Then he topped with croutons and ranch dressing
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