Basil Chicken Salad with Walnuts

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup walnuts, chopped

Directions

1. Set the oven to 375 degrees F (190 degrees C).
2. Spread the walnuts on a baking sheet and toast them for 8 minutes, just until they are lightly browned. Put them aside.
3. Add the mixed greens to a large bowl, then season with salt, pepper, and garlic powder. Pour the balsamic vinegar over the top and toss everything together.
4. In a small bowl, stir the basil leaves with the olive oil and a pinch of salt and pepper.
5. Warm a large skillet over medium-high heat, then add the chicken breasts. Cook them for 8 minutes on each side, until cooked through. Take them off the heat and let them cool a bit, then cut them into strips or cubes.
6. Add the chicken to the bowl with the salad, along with the walnuts and basil mixture. Toss until everything is evenly combined. Serve right away, or refrigerate for up to 2 days and serve cold.