Chicken Breast Salad

1. Preheat oven to 400F.
2. Wash and dry lettuce thoroughly. 
3. Season chicken breasts with salt and pepper and bake in oven until golden brown. Allow chicken to cool and slice into strips. 
4. Melt butter over low heat in a small pan, then sauté cashews until aromatic. 
5. To prepare the salad dressing, whisk together San Gimignano Extra Virgin Olive Oil, Apple Balsamic Vinegar, Aceto Balsamico Platinum and soy sauce. Add dressing to the lettuce mixture and toss. 
6. Top with chicken breast, cashews and a sprinkle of chives and spring onion. 
7. Season with salt and pepper, to taste.

Our Tip: You can also garnish with cheese or your favorite nuts and seeds. As shown, we substituted cashews for walnuts and added a sprinkle of cheese.