MEDITERRANEAN CHICKEN SALAD

SIMPLY ONE OF THE BEST SALADS OF ALL TIMES

I was craving sun-dried tomatoes for way too long. I don't know why it took me so long to go ahead and buy them. I guess I was just searching for the perfect way of using them, and Oh if I found it!

Believe it or not, salads are one of the things I love eating and making. I find it the most versatile dish since you can just add up anything you like and combine as much as you want.
So I sat down the other day and brainstormed the shit out of my tiny little brain until something amazing came out. Can you tell how much I love this salad? I hope you like it too. It's not to brag, but it is definitely on my top list of favorite salads.

The things you'll need to make two well-served plates of this beauty are:

Trottole pasta
One avocado
Sun-dried tomatoes
Kalamata olives
Baby lettuce
Two chicken breasts
Olive oil
Rosemary
Cashew nuts
Parmigiano-Reggiano Cheese

The first things you'll need to do, obviously, are to grill the chicken breasts and cook the pasta. To grill the chicken breasts, I like to make this slightly diagonal cuts and season with salt, I normally don't even use any sort of fat to grill, but when I do it's coconut oil. For the pasta, I just follow the instructions and keep an eye to see when it's ready.

In the meantime, you can start preparing the veggies by cutting the avocado in "cubes", slice the sun-dried tomatoes and baby lettuce.

Once the pasta is ready, give it a splash of cold water and rinse it off. By now the chicken breasts should also be ready so, after seasoning with rosemary, just reserve them for a bit to cool off.

In a bowl or a plate, combine all the veggies together and join the kalamata olives and the cashews. Place the chicken breast on top of everything and season with a couple of tablespoons of olive oil.

And now, just let your pretty little taste buds have the time of their lives.