Decadent Italian Dinner Salad

This one, I think, is one of my favorite recipes to date. I could eat this every single day and not be a bit sorry! And when I say “recipe”, by now you all should know that I don’t measure anything of course, so use ingredients to your taste preferences. I saw a similar salad on a cooking show and used it for reference, but did things my own way, obviously.

You’ll Need: (for about 3-4 servings)

  • 1 bag mixed greens
  • 4-5 Campari tomatoes — in my opinion, the best tomatoes ever!
  • 10-12 kalamata olives
  • 1 packet of bacon pieces
  • several sprigs each thyme, rosemary, and oregano
  • 2-3 cloves garlic
  • 4-5 chicken tenderloins
  • 3-4 pieces ciabatta bread (can also use any other crusty bread!)
  • olive oil
  • shredded parmesan cheese
  • salt, pepper, and red chili flakes to taste

What To Do:
To start with, sear the chicken in a pan with olive oil along with the bacon pieces, whole garlic cloves and chopped herbs.  Sprinkle the chicken with the salt, pepper, and chili flakes – be sparing with the salt because with parmesan cheese, kalamata olives AND bacon in this dish, it already has a healthy saltiness to it.

Remove the chicken from the pan when nice and browned and crispy, and let it rest on a plate with the bacon pieces and garlic cloves.

Take your slices of bread and place them in the same pan with the remainder of the oil and herbs (go ahead and add another drizzle of oil if its looking dry). Allow to crisp for a minute or two, and then flip it over. While the second side is crisping, top with some shredded parmesan cheese.

In a bowl, add mixed greens, sliced tomatoes, chopped olives and additional parmesan cheese. Chop chicken into manageable pieces and add to the salad with the bacon pieces. Squish garlic cloves with the flat side of your knife to remove skins, chop into small pieces and add to the salad . cut bread into crouton-sized pieces and TRY not to eat them all before you put them on the salad!

We ate ours with some Caesar dressing, but for a lighter and lower sodium option, eat plain or with a drizzle of olive oil and red wine vinegar.

Enjoy this one!! This is DEFINITELY on our favorites list!!

You can see I originally didn’t chop the olives, but I definitely recommend chopping them into smaller pieces!

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