I almost feel bad about today’s recipe because, guys it is so simple.
But, when Stephen and I don’t know what to eat for dinner and want something simple and light, we almost always eat this salad with some form of protein. I know it doesn’t look earth-shattering but the reason I’m actually sharing this is because of the incredible dressing that goes with it! 
And, of course, it comes with a little backstory. A few years ago when Stephen and I were going to college at BYU, he introduced me to this hole-in-the-wall place his parent’s have gone to for forever (it was actually their first date!) called, Cinegrill. They serve up classic comfort-food dishes like; lasagna, corned beef, minestrone soup and lots and lots of fresh garlic bread. 
Now, while their food is good, what steals the show every time is their vinegar based dressing they serve with just about everything. And for years, Stephen has begged me to try and recreate it, which let me tell you has been no easy feat (for real, their dressing has SO many ingredients). 
I’m going to be honest, this isn’t quite as amazing as theirs but it is the closest I’ve come (and probably will get unless I bribe them to tell me their secret recipe) and it is so delicious that I just had to share. If you like garlic, this dressing is for you!
And luckily it doesn’t require any fancy ingredients (except for the capers) and only takes about 2 minutes to put together. Seriously.
- Salad:
- 2 medium chicken breasts
- 1 tbs. olive oil
- Pinch of salt
- A few cracks ground pepper
- 1 head of romaine lettuce, roughly chopped
- 2 medium tomatoes, sliced
- ½ red onion, thinly sliced
- ½ cucumber, sliced
- Fresh mozzarella cheese
- Creamy Garlic Dressing
- 3 garlic cloves
- 1 tsp. oregano
- ¾ cup apple cider vinegar
- The juice of one lemon
- 1 tsp. salt
- A few cracks fresh paper.
- ¼ cup olive oil
- 1 tbs. capers
- Add the chicken breasts to a medium-sized bowl and top with the olive oil, salt and pepper and toss to coat completely.
- Place a pan over a medium-high heat.
- Place the breast, top-side down onto the pan and let cook for about 6-8 minutes on each side.
- Once the chicken is finished, set aside to rest.
- Add all of the sliced veggies into a large bowl.
- To make the dressing add all of the ingredients, except for the capers and olive oil into a food processor.
- Pulse the ingredients together then slowly add the olive oil while blending.
- Place in a container and add the capers.
- Pour about half of the dressing over the salad, and top with additional capers if desired, sliced chicken and the mozzarella cheese.
