2 tablespoons olive oil

2 skinless, boneless, organic chicken breasts

kosher salt, as desired

2 heads bibb lettuce, leaves torn into bite size pieces

1/4 cup olive oil

2 teaspoons roughly chopped mint

2 tablespoons lemon juice, from approximately half lemon

kosher salt, as desired

freshly ground black pepper, as desired

1 ripe peach, pit removed thinly sliced

2 ripe apricots, pit removed thinly sliced

2 ripe plums, pit removed thinly sliced

Method:

1.   In a large fry pan over high heat, add olive oil and allow to heat, approximately 1 – 2 minutes.

2.   Meanwhile, salt and lightly oil each chicken breast.

3.   Place in preheated pan and allow to cook undisturbed until golden brown in color, approximately 5 minutes. Flip and place in preheated 375ºF oven allowing to cook until an inserted meat thermometer registers 165ºF, approximately 15 minutes.

4.   Remove from oven, cover with foil and allow to rest for 5 minutes.

5.   Meanwhile, prepare the vinaigrette. In a mason jar, add olive oil, mint, lemon juice, salt and pepper. Shake until emulsified adjusting seasoning to taste with more salt and pepper if desired.

6.   Divide lettuce and fruit among serving bowls and using clean hands, gently toss. Slice chicken and fan across the side of each bowl leaning in on the greens.

7.   Right before serving, drizzle with vinaigrette as desired.

Kitchen Note:  Feel free to sub shrimp or steak for the chicken and any other greens for the bibb. Prefer one stone fruit more than another? It’s your salad, so make it your own!