Ingredients:
1/4 cup very good light olive oil
1/2 teaspoon fine sea salt
1 clove garlic, mashed
1/2 teaspoon fresh ground black pepper
2 chicken breasts, sliced thin and then cut up
1 (8 ounce) bags of mescalune salad greens
1 cup feta cheese ( fresh motzerella or goat cheese would also work well)
1/2 cup soft sun-dried tomatoes, chopped
Directions:
heat olive oil and garlic in large sauce or frying pan until garlic is golden; not dark brown.
add chicken and cover; cook on medium-low until chicken is cooked through but not dry (about 20 min).
wash mesclun mix well (unless you have bought prewashed) and add mesclun mix and sundried tomatoes and cover; cooking on low for about 10 minutes, keeping an eye to be sure greens don’t get wilty.
they will be done when they are soft but not wilted (you really just want them warmed).
toss in cheese and cook an additional 5 minutes.
serve alone or over a bed of linguine.
Servings: 2
Time preparation: 15 min.
Time total: 45 min.