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Prep time: 15 minutes

Cook time: 10 minutes



2 Boneless Chicken Breasts

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Mama Jen's Salt Free Spice Blend

One head Romaine Lettuce
1/2 cup Pine Nuts, roasted
1 small, seedless Cucumber , diced
1 medium Onion, diced
1 large Tomato, diced
1 small Red Bell Pepper, diced or sliced
1 small Tomato, diced (large pieces)

1/4 cup Olive Oil
1/8 cup Balsamic Vinegar
2 tablespoons Dijon mustard
1 tablespoon Agave or honey
1/2 whole Lemon, juiced
2 teaspoons Garlic, minced
1 tablespoon Mama Jen's Salt Free Spice Blend

Directions: Chop lettuce and vegetables and place in large bowl.  Sprinkle Mama Jen's on chicken breasts and cook in olive oil in skillet, medium heat for about 4-5 minutes on each side.  Remove from heat and cover for 3-4 minutes.  In same pan, add pine nuts and cook on medium low, just until they start to brown.  Remove from heat.  Mix olive oil, vinegar, dijon, agave or honey, lemon juice, garlic and Mama Jen's in bowl.  Set aside.  In medium skillet on low heat, roast pine nuts until golden brown.  Set aside.

Add pinenuts to lettuce mixture and toss with salad dressing.  Slice chicken crosswise and serve on salad. 

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