Servings: 2 Total Time: 25 minutes
Ingredients:
• Val’s Organic Chicken Breast
• Paprika, garlic powder, salt & pepper
• 1/2 lb leafy lettuce
• 1/2 lb fresh spinach
• 2 eggs, hard boiled & sliced in half
• 5 strips of bacon or turkey bacon, chopped
• 1/2 cup blue cheese
• 1/2 avocado, diced
• Handful of cherry tomatoes, sliced
• 2 carrots, thinly sliced
• 1/4 cup red onion, chopped
• 1/2 of a cucumber, chopped
For the Dressing:
• 1/4 cup olive oil
• 1tsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 garlic clove finely minced
• 1 tsp maple syrup
• Salt and pepper
Recipe:
1. Whisk and combine all dressing ingredients, set aside.
2. Season chicken breasts with garlic powder, paprika, salt and pepper.
3. Sear chicken breast in skillet on medium-high heat, 3 minutes each side. Turn heat to medium-low, cover and cook until chicken internal temperature reaches 165 degrees and then remove from heat.
4. As the chicken rests, assemble the salad.
5. Dice chicken into bite size pieces and lay on top of salad.
6. Toss with dressing and enjoy!