Chicken Salad With Herbs

Ingredients

• 2 pounds boneless chicken
• 2 tablespoons olive oil
• 1 tablespoon coconut oil
• 2 tablespoons fresh tarragon, chopped
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh cilantro, chopped
• 1 red bell pepper, deseeded and chopped
• 2 cucumbers, chopped, or 8 oz. mushrooms, sliced 
• 2 small oranges, peeled and sliced, or green apple
• 1 red onion, chopped
• 4-6 cups fresh salad greens, or spinach
• ½ cup toasted almonds or sesame seeds

Dressing

• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt
• 2 shallots, finely chopped
• ½ cup extra virgin olive oil
• ¼ teaspoon freshly ground black pepper

Cooking Method

• In a medium saucepan, over medium heat, add the olive oil and coconut oil. Add the chicken breasts to the heated oil. 
• Cook the chicken on both sides, until brown. About 10 minutes per side.
• Remove from pan and set aside to cool.
• Meanwhile, mix the dressing ingredients in a covered jar and shake.
• Slice the cooled chicken lengthwise into strips.
• In a large bowl, combine the herbs, veggies, and salad greens. Toss gently. 
• Add the chicken strips and dressing. Toss gently.
• Top with toasted almonds and sesame seeds. Serve immediately.