A vibrant and zesty salad featuring pan-seared chicken, fresh spinach and romaine, grated Parmesan, avocado, toasted pine nuts, and a bright lemon-caper dressing.
1. Smash the garlic and mix together with the lemon juice, olive oil, capers (with juice), sea salt, and pepper to create the dressing.
2. Generously season your chicken breasts with the salty chicken seasoning blend. Add the high heat neutral oil to a stainless steel or cast iron pan and heat to medium high till the oil is shimmering. Add your chicken and cook without touching it for 8 minutes on one side and 7 minutes on the other. Remove and let it rest.
3. Mince your garlic scape (or green onion/spring garlic stalk) and basil. Add them to a large bowl along with the spinach, chopped romaine, grated cheese, dressing, pine nuts, and avocado. Chop your cooked chicken and add that as well.
4. Toss everything together and enjoy!
