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  • Serves 4
  • |
  • prep time: 25 minute(s)
  • |
  • cook time: 5 minute(s)
5 Tbsp. Bertolli® Extra Virgin Olive Oil, divided
1 lb. boneless, skinless chicken breasts, cut into strips
3/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. dried basil leaves, crushed
1/8 tsp. dried oregano leaves, crushed
2 Tbsp. lemon juice
1 tsp. finely grated lemon peel
1 clove garlic, finely chopped
2 cups warm cubed cooked potatoes
1/4 cup chopped roasted red peppers
2 Tbsp. pine (pignoli) nuts, toasted (optional)
4 cups packed baby salad greens

In 12-inch nonstick skillet, heat 1 tablespoon Olive Oil over medium-high heat and cook chicken with 1/2 teaspoon salt, 1/4 teaspoon pepper, basil and oregano, stirring occasionally, 4 minutes or until chicken is thoroughly cooked. Meanwhile, in small bowl, blend remaining 5 tablespoons of Olive Oil, 1/4 teaspoon salt, lemon juice, lemon peel, garlic and a pinch of black pepper; set aside. In large bowl, toss hot chicken, warm potatoes, roasted red peppers, pignoli and 1/2 of the olive oil dressing. To serve, toss greens with remaining dressing, then top with warm chicken mixture.