NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup mixed greens

0.25 cup blueberries

0.25 cup strawberries

0.5 oz walnuts

0.5 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

1 tsp lemon zest

1 tbsp lemon juice

1 tsp dijon mustard

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry and season both sides with sea salt, black pepper, and fresh lemon zest.

• 2

  Preheat a grill or grill pan over medium-high heat and lightly coat with a touch of oil if needed.

• 3

  Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely charred.

• 4

  While the chicken rests, whisk together the extra virgin olive oil, balsamic vinegar, lemon juice, and Dijon mustard in a small bowl to create the vinaigrette.

• 5

  Slice the strawberries and roughly chop the walnuts.

• 6

  In a large serving bowl, combine the mixed greens, blueberries, sliced strawberries, and walnuts.

• 7

  Slice the rested chicken into thin strips and place them on top of the salad greens.

• 8

  Drizzle the zesty vinaigrette over the salad and serve immediately.