2-3 large cloves garlic, minced
2 tsp salt
1/2 tsp rosemary
1/2 tsp thyme
1/8 tsp powdered allspice
3 tbs olive oil
1 lb boneless skinless chicken breasts
For the salad:
Romaine lettuce
1/2 red apple, cored and cubed
1/4 cup red onion
1/3 cup walnuts or pecans
For the Dijon dressing:
1 tbs white wine vinegar
1 tsp dijon mustard
Salt and pepper, to taste
1/4 cup olive oil
First, whisk together the ingredients for the marinade and slather them all over the chicken in a large zip-top bag. Let marinate in the fridge for an hour or (preferably) overnight. When you're ready to cook, preheat the oven to 400 degrees. Place the chicken with any extra marinade in a greased baking dish, and cook for 30-40 minutes, or until cooked through but still moist. Let rest while you make your salad. Chop the romaine, apple, and red onion and mix in bowls. Now mix your dressing. Blend the vinegar and mustard and season to taste. Whisk in the olive oil to emulsify. Chop some of the chicken (or all if you want more protein in your salad), and top the salads with the meat as well as your nuts. Dress lightly, reserving extra dressing in the fridge for future use. Enjoy!