Cinnamon Chicken Salad

• 1 bunch fresh parsley, chopped
• 1 bunch summer savory, chopped
• 1 fennel head, bulb and fronds, chopped
• 34 teaspoon cinnamon, divided
• 4 -8 butter lettuce leaves
• 1 -2 cup lettuce, chopped
• 13 cup almonds, sliced
• 14 cup olive, chopped
• 2 -5 tablespoons olive oil, divided
• 1 12 lemons, juice of or 1 12 limes, juice of
• salt and pepper
• cheese, your choice (i like a creamy cheese like gouda)
• 2 -4 chicken breasts, roasted, cooled and pulled

1. Rub chicken breast w/ olive oil, salt, pepper, cinnamon, and chopped summer savory.
2. Squeeze fresh lemon (or lime) juice over top, cover and bake 30-40 minutes.
3. Arrange butterhead lettuce onto serving plates.
4. Mix remaining ingredients in a bowl.
5. If salad is too dry, add a little wine vinegar or more lemon juice.
6. Serve the chicken salad over the lettuce and top w/ cheese and drizzle of olive oil if desired.

parsley, summer, fennel head, cinnamon, butter, almonds, olive, olive oil, lemons, salt, cheese, chicken breasts

Taken from www.food.com/recipe/cinnamon-chicken-salad-311407 (may not work)