1 ¼poundsboneless skinless chicken breasts, cut into 1-inch cubes
½teaspoonground black pepper
Drizzle of olive oil or other cooking oil
¾lbmixture of red & green leaf lettuces, washed, dried, & torn into bite-sized pieces
For the dressing:
1 ½tablespoonsred wine vinegar
¼teaspoonground black pepper
5tablespoonsextra virgin olive oil
½cupcrumbled gorgonzola cheese
Place the cubed chicken in a medium bowl & add the salt, ground black pepper, rosemary, and garlic powder. Toss with your hands until evenly coated.
Wash your hands well with warm soapy water & get out a skillet for cooking the chicken. Drizzle olive oil (or other cooking oiinto the pan, & warm over medium-high heat. Add the chicken & cook, stirring occasionally, until the chicken pieces are crispy & golden all over, roughly ten minutes. Remove to a plate & set aside.
Add the lettuce to a large serving bowl, & prepare the dressing. In a small bowl, whisk together the red wine vinegar, sour cream, salt, pepper, olive oil, and honey. When combined well, stir in the gorgonzola.
Pour half of the dressing over the lettuce & toss to combine.
Divide the lettuce onto 4 serving plates, top with chicken, walnut pieces, cranberries (if using) and drizzle with extra dressing. Enjoy!
Rosemary Blue Cheese Chicken Salad by dietitian Erica Julson (https://www.ericajulson.com/rosemary-blue-cheese-chicken-salad/)