Chicken Salad with Meyer Lemon and Herb Vinaigrette
Rotisserie chicken, from the deli, shredded
Fresh pregano, chiffonade
Garlic clove, minced
Meyer lemon, zest and juiced
Red pepper flakes
Kosher salt and freshly ground black pepper
Salad greens for 4 people
Small block of parmesan cheese for shaving
In a small bowl, add the oregano, thyme, garlic, lemon zest, lemon juice, honey, mustard and red pepper flakes.
While whisking, slowly add the olive oil until the vinaigrette is emulsified. Add salt and pepper to taste. Set aside.
Place the salad greens in a medium bowl and add just enough dressing to moisten.
Arrange on plates, top with chicken, pecans, and cranberries. Shave some parmesan cheese on top and drizzle more dressing and serve.