NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 cup mixed greens

0.5 cup strawberries

0.25 cup blueberries

0.5 oz walnuts

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dijon mustard

0.5 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 2

  Preheat a grill or cast-iron grill pan over medium-high heat. Once hot, grill the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.

• 3

  While the chicken is cooking, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and honey in a small bowl until the dressing is emulsified.

• 4

  In a small dry skillet over medium heat, lightly toast the walnuts for 2-3 minutes until they are fragrant and golden brown, then set aside.

• 5

  Remove the chicken from the heat and let it rest for 5 minutes before slicing it into thin strips against the grain.

• 6

  In a large salad bowl, toss the mixed greens with half of the prepared dressing until lightly coated.

• 7

  Top the greens with the sliced strawberries, blueberries, toasted walnuts, and the grilled chicken strips.

• 8

  Drizzle the remaining dressing over the top and serve immediately while the chicken is still warm.