Chicken Scampi and Gorgonzola Cheese Salad

By Dr Ernst
September 18, 2017

This is the kind of dish with a name, look and flavor to give you the reputation of a gourmet in your family. But be warned, such a reputation is a blessing and a curse. Nevertheless, this is a delicious hit–and it’s not even difficult to make. Enjoy!


  • 5 Tbsp extra virgin olive oil
  • 5 cloves garlic, chopped
  • 1 lb. skinless free-range chicken breast, cubed
  • 1/2 cup fresh lemon juice
  • Sea salt and pepper to taste
  • 3 Tbsp raw butter
  • 1/4 cuf fresh parsley, chopped
  • 1/2 lb. mixed organic greens
  • 1/4 cup crumbled Gorgonzola cheese
  • 2 Tbsp. coconut oil


In a medium pan, sauté chicken in coconut oil over medium heat to cook through.

In another pan, put the garlic in 3 Tbsp of olive oil. Cook on low for 2 minutes, do not let garlic brown.

Turn heat to medium and add the chicken to the olive oil and garlic pan. Add 2 Tbsp. of the lemon juice. Season with salt and pepper. Cook for approximately 5 minutes.

Remove chicken from pan and set aside.

De-glaze pan with the remaining lemon juice and olive oil. Add butter and stir until melted. Taste sauce and season with salt and pepper.

Return chicken to pan, add parsley, and toss in mixture to coat chicken.

Remove from heat. Place greens on plate, spoon chicken and sauce over the greens. Sprinkle with Gorgonzola cheese and serve.

Print, download, or email recipe
Print Friendly, PDF & Email
Share recipe on social media
Share on twitter
Share on pinterest
Share on facebook