Broiled Chicken Two Ways, Fran's House Dressing, and Mint Sauce

Fran Drescher -- Watch the video to get the whole experience, dolls!

FRAN'S HOUSE DRESSING

I like to make this while the chicken is broiling, but you can make it anytime and keep it in the fridge so you have delicious dressing ready whenever you're hungry.  If the oil solidifies from refrigeration, simply let it stand at room temperature until it warms up and then whisk it before pouring over your salad.

Ingredients

  • 1/3 cup organic olive oil
  • Juice of 1/2 large lemon or whole small lemon
  • Heaping teaspoon of Dijon mustard
  • Salt and pepper

Method

Whisk it all together until well-blended.  Could it be any easier?

CHICKEN SALAD - A WHOLE MEAL IN A BOWL!

Ingredients

  • 2 uncooked boneless skinless organic breasts sliced into small medallions
  • 1 tablespoons of olive oil
  • 1 heaping tablespoon of Dijon mustard
  • 1 bag of organic greens (your preference)
  • 1/4 cup each raw peas and chopped raw carrots, zucchini, and radish (or any chopped raw veggies you love; the sky is the limit!)

Method

Cut chicken into medallions and shmear pieces on all sides w mustard. Drizzle 1 table spoon of olive oil onto baking dish and add chicken leaving space between each piece. Place in oven or toaster oven and broil for 10 minutes. Not necessary to turn. Remove and let stand a few minutes while assembling the other salad ingredients into individual bowls or onto a large platter.

Toss greens and vegetables with ½ the dressing and place in 2-4 bowls (depending on desired portion size). Then place warm chicken medallions over the tops of the salads and serve. If more dressing is desired, drizzle over everything!

MINT SAUCE

Ingredients

  • 1 cup of fresh mint leaves
  • 1/2 cup of olive oil (for mint pesto)
  • Juice of one whole small lemon
  • Salt and Pepper to taste (a pinch of each to start).

Method

In a blender or food processor, whirl together the leaves of fresh mint (no stalks), olive oil, lemon and salt and pepper. After a few seconds, it should be blended properly to become a oil based sauce that should be served room temperature over your chicken and side dishes like quinoa and sauteed rapini.