15 Minute Broiled Chicken Salad

Serves 4

If you don't know what to serve for dinner tonight ...This quick and easy chicken salad is a perfect lunch or a light dinner, making it easy for you to enjoy a great tasting way to receive the health benefits of chicken and salad greens. Using the Quick Broil method of cooking helps seal in the chicken's juices making it more tender and flavorful. Feel free to add more vegetables of your liking to the salad greens for extra nutrition.

Ingredients:

• 4 boneless chicken breasts
• 1/2 lb mixed salad greens
• 1/4 cup sliced fresh basil leaves*
• 2 TBS fresh oregano leaves*
• 2 oz gorgonzola cheese
• 2 TBS fresh lemon juice
• salt and cracked black pepper to taste
  

Dressing:

• 2 TBS fresh lemon juice
• 1 TBS extra virgin olive oil
• salt and cracked black pepper to taste
  
  

Directions:

1.  Preheat broiler on high with rack in the middle of the oven, about 7 inches from the heat source.
2. Place shallow metal ovenproof pan under the heat to get very hot for about 10 minutes.
3. While pan is getting hot, rinse and spin dry salad greens along with basil and oregano leaves.( For oregano, simply run your fingers down the stem to remove leaves and place whole in salad.)
4.  When pan is hot, reduce heat to low, season chicken breasts with a little salt and pepper and place on hot pan skin side up.
5. Return to broiler and cook for about 15 minutes, or until done, depending on the thickness of the breasts. The breasts cook fast because they are cooking on both sides at the same time. This is The Quick Broil cooking method.
6. When chicken is just about done, remove skin and top breasts with a little gorgonzola cheese and return to broiler to melt. (If you're not sure if chicken is done, make a little slice with a small sharp knife to check. It should be only slightly pink.)
7. Toss greens with lemon juice, olive oil, salt, and pepper.
8. Distribute greens onto 4 plates.
9. Place chicken breasts on top of greens.
10. Serve and enjoy.