Italian Fall Salad

• 1 chicken breast

• salt, to taste

• pepper, to taste

• 1 tablespoon olive oil

• For the salad:

• 6 ounces spinach

• 1/4 red onion, chopped

• 1/3 cup sun-dried tomatoes, chopped

• 1 cup artichoke hearts, roasted, drained, and chopped

• 1 cup salami, chopped

• For the dressing:

• 1/4 cup olive oil

• 2 tablespoons lemon juice, freshly squeezed

• 1 tablespoon balsamic vinegar

• 1 tablespoon fresh basil, chopped

• 1 clove garlic, minced

Step 1 -Season the chicken with the salt and the pepper.

Step 2 -In a medium skillet over medium-high heat, heat 1 tablespoon of the oil.

Step 3 -Sear the seasoned chicken on each side in the hot oil until an instant thermometer reads 165 degrees F, about 4-5 minutes per side.

Step 4 -Transfer the cooked chicken to a plate and allow it to rest, about 5 minutes.

Step 5 -Thickly slice the rested chicken.

Step 6 -In a large bowl, add the spinach, the red onion, the tomatoes, the artichoke hearts, and the salami.

Step 7 -In a medium bowl, whisk together the remaining olive oil, the lemon juice, the balsamic vinegar, the basil, and the garlic until well-blended.

Step 8 -Pour the dressing over the salad ingredients and mix.

Step 9 -Arrange the sliced chicken over the salad.

Step 10 -Serve.