2 chicken breasts
grated Parmesan cheese
To prepare the chicken:
Brine the chicken for a few hours (you can prepare the brine bath before work and let it soak all day). Remove from the brine bath and grill (no need for seasoning). Once finished on the grill, let sit for 2-5 minutes to rest. Cut the chicken into strips.
To prepare the dressing:
When I started reading about vinaigrette, I read about how french chefs prepare the dressing in the base of the bowl first and then toss the salad in the dressing. It makes great sense because you can control the amount of salad dressing and it gives you a place to emulsify the dressing. So, start off by getting a large glass bowl. Pour one tbsp. of olive oil, 4 shakes of the balsamic vinegar bottle (this is very technical obviously), the juice of a lemon, oregano, parsley, and garlic powder, salt and pepper to taste. I say to taste because really this is just what I like and I threw in my favorite ingredients. Whisk all the ingredients together and you'll notice it takes on an entirely different texture and look!
Once the dressing is prepared, cut up the cucumber, dice the green pepper and throw the spinach and veggies into the bowl with the chicken and toss to coat. Top it off with some Parmesan cheese. It's so simple to make!
Just have fun experimenting. That's what life is all about :)