Posted in Midweek Masterpiece, recipe

Midweek Masterpiece: Pepper and Herb Crusted Chicken over Zesty Baby Green Salad

It was one of those times where I thought I had everything I needed to make this dish happen but, unfortunately, a key ingredient had gone bad. As I was making the salad, which was to be sweet with slices of pear and a balsamic dressing, I went to slice into what seemed like a perfectly ripe pear only to find it was rotting from the middle out! I was due for a grocery trip, too, so I scoured my refrigerator for ingredients and I think what I came out with worked so much better than my original intent.

The zesty apple cider vinegar and dijon vinaigrette played well with the herbs and spices in the chicken while creamy, tangy, feta and bright capers tied it all together.

And it only took a half hour to make! Perfect for those mid-week dinners when you want something tasty but low-effort. It also scales well if you have a big family, and it’s pretty enough to serve to guests.



  • 4 Boneless Skinless Chicken Breasts
  • 1 and 1/2 Tablespoons Cajun Seasoning or Old Bay Seasoning
  • 1 Tablespoon Black Pepper – Freshly Ground
  • 2 Tablespoons Herbes de Provence
  • 4 Tablespoons Safflower Oil
  • 1 Tablespoon Apple Cider Vinegar
  • 1/2 to 1 teaspoon Dijon Mustard (to taste)
  • 1 Tablespoon Onion – Minced
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 4 – 5 oz Baby Greens
  • 1/4 to 1/2 Cup Crumbled Feta Cheese (again, to taste)
  • 2 Tablespoons Capers


  1. Combine cajun seasoning, pepper, and herbes de Provence in a small bowl, then sprinkle over the surface of the chicken and use fingertips to coat the surface, top, and bottom. Set aside.
  2. Heat 2 Tablespoons oil in a large pan over medium-high heat until shimmering. Usually 3 to 5 minutes.
  3. Use tongs to place the seasoned chicken in the hot pan, it may pop and sizzle a lot so be careful.
  4. Cook the chicken 8 to 10 minutes on each side until thoroughly browned. Then rest about 5 minutes. In the meantime prep the salad.
  5. In a large bowl, combine remaining 2 tablespoons oil, apple cider vinegar, dijon mustard, onion, salt, and pepper and whisk until thoroughly combined. Taste and adjust seasoning if necessary.
  6. Toss with baby greens, feta, and capers (I threw in a tiny bit of brine, too) until well-coated.
  7. Slice the chicken diagonally across the grain and serve over the salad.
  8. Enjoy ❤

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