Chicken Salad

For Debbie:

2 Chicken Breasts
Salt, Thyme, Lemon Peel
Mixed Greens (in this case, Boston Lettuce and Spinach)
1 Cucumber
2 Tomatoes
Dressing (in this case, Green Goddess)

The interesting stuff here is primarily in the dressing. We used the Penzey's Spices Green Goddess dressing base and mixed it up ourselves. I also used homemade mayonnaise (from How to Cook Everything, but recipes are pretty easy to find. Basically just egg, lemon juice, oil, and some spices). Any good herby dressing or vinagarette would work well, though. Then I put a little salt, thyme, and grated lemon peel on a cutting board and chopped it finely. Rub that on the chicken and let it stand for 10 minutes or so. Preheat the broiler and set the rack close to the heat. Brush the chicken with olive oil, and broil for about 4-5 minutes/side, or however long it takes to get done. Cut it into strips. The rub can be varied however you like, and can be omitted (at least salt and pepper the chicken, though).

Toss the greens and vegetables, serve in bowls with dressing and chicken strips on top.