Roasted Chicken Salad with Sage Dressing
/2 cup extra virgin olive oil
2 garlic cloves, peeled
1/4 cup fresh lemon juice
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
4 fresh sage leaves
8 cups organic romaine lettuce, rinsed and torn into bite size pieces
2 cups roasted chicken (use rotisserie chicken from the deli)
1/2 cup dried cranberries
1 cup grated organic carrots
1/2 cup toasted sunflower seeds
1/2 cup sliced red onion
Specialized equipment: high-speed blender
Combine the olive oil, garlic, lemon juice, salt, pepper, and sage in a high-speed blender. Blend for a minute until emulsified.
Arrange the lettuce on individual plates. Scatter the chicken, cranberries, carrots, sunflower seeds, and red onions on top. Serve with the salad dressing.