Chicken:
- 2 teaspoons olive oil
- 2 tablespoons Slide Ridge Raw Honey
- 1 tablespoon Slide Ridge Honey Wine Vinegar
- 3 tablespoons Dijon mustard
- 1 lb. chicken breast, cut into strips or bite size pieces
Salad:
- 1 small head red leaf lettuce, chopped
- 1/4 onion, thinly sliced
- 2 carrots, sliced or shredded
- 12-14 strawberries, sliced
- 1 avocado, diced
- 4 ounces blue cheese, crumbled
- 1/4 cup sliced almonds, toasted
- Salt and Pepper, to taste
Vinaigrette:
- 3 tablespoons Slide Ridge Honey Wine Vinegar
- 1 tablespoon Dijon mustard
- 1 garlic clove, grated
- 2 teaspoons Slide Ridge Raw Honey
- 1/4 cup olive oil
- Salt and Pepper, to taste
In a large bowl, mix together the honey, vinegar and mustard. Add the chicken with salt and pepper. Coat well. Let marinate for 20 minutes. In a large frying pan, heat the oil up to medium high heat. Cook the chicken on each side for 4-5 minutes or until cooked to at least 165 degrees internally. Let rest for 5 minutes on a cutting board.
In a large bowl, mix all the salad ingredients together. For the vinaigrette, whisk all the ingredients in a small bowl. Pour over salad; add chicken. Toss all ingredients together. Serve immediately.
