Serve this very quick and easy salad next time your “healthy” friends stop by. Pair it with the Big Rock Belly Flop Apricot Grisette, because hey, it’s summer, you’re already eating a salad and there is only so much healthy one can handle for one meal.

INGREDIENTS

100g baby kale
1 cup croutons
1 cup cherry tomatoes, halved
1 tbs thyme
1 tbs rosemary
1 tbs tarragon
1 large chicken breast
1/4 cup shaved parmesan
Salt and pepper to taste

For the dressing:*
1 cup greek yogurt
1 1/2 tbs garlic, chopped
1/4 cup shaved parmesan
2 tbs lemon juice
1/4 cup water

*You can also use your own caesar dressing if you wish.

INSTRUCTIONS

In a small saucepan, saute the garlic until fragrant and starts to turn golden brown. In a medium sized bowl, combine the ingredients for the dressing, including the garlic. Adjust the amount of water according to how viscous you want the dressing. Set aside.

Season the chicken with thyme, rosemary, tarragon, salt and pepper. Fry the chicken in a large saucepan over medium heat until the internal temperature reaches 165F. Once done, let sit for 5 mins to rest then slice. Set aside.

In a large bowl, toss the kale, croutons, tomatoes, chicken, shaved parmesan and dressing.

Serve immediately.

Serves 2-4