Paleo dieters know that adding some meat to any green salad transforms it into a vitamin and protein-packed feast. This salad cab be considered a meal in itself. SERVES 4
4 4 ounce or (120 gram) chicken cutlets
2 tablespoons of extra virgin olive oil
1 tablespoon dried thyme
1 teaspoon dried basil
4 cups mesclun lettuce
1/2 cup diced cherry tomatoes
2 tablespoons cold-pressed flaxseed oil
1 tablespoon freshly squeezed lemon juice
1/2 small red onion, thinly sliced
2 tablespoons pumpkin seeds, toasted
Freshly ground black pepper, to taste
Preheat oven to broil. Brush cutlets with olive oil and sprinkle with thyme and basil.
Place cutlets on wire rack and cook for twenty minutes, turning at the halfway point. Remove from the oven and cool for five minutes. Cut chicken into strips and set aside.
Combine lettuce and tomatoes in a large bowl. Pour flaxseed oil and lemon juice into a small jar and shake well. Toss with lettuce and tomatoes. Arrange with onion, pumpkin seeds and chicken strips. Season with pepper.