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Ingredients

For the Salad:
• 3 Tbsp. olive oil
• 1 tsp. onion powder
• 1 lb. boneless, skinless chicken breasts
• 1/2 chicken broth
• 6 oz. baby spinach leaves
• 4 Roma tomatoes, thinly sliced
• 1/4 C grated Parmesan
For the Dressing:
• 1/2 C extra-virgin olive oil
• 2 Tbsp. fresh lemon juice
• 2 tsp. dried basil
• 2 tsp. dried mint
• 2 tsp. dried tarragon
• 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

1. Heat the 3 Tbsp. olive oil in a large skillet. Season the chicken with the onion powder, and add to the pan. Cook the chicken for about 5 minutes, turning frequently.
2. Add the chicken broth to the skillet, then cover and simmer for 10 minutes, or until the chicken is cooked through. Remove from the pan, and refrigerate the chicken for at least 2 hours, but no more than 24.
3. Make the dressing by combining all the ingredients and either shaking or whisking until well-combined.
4. Cut the chicken into strips. Lay about a third of the spinach on a large platter. Top with a third of the tomato slices and a third of the chicken. Drizzle with a third of the dressing. Repeat the salad layers twice, drizzling each layer with the dressing. Sprinkle with the Parmesan before serving.