Honey Glazed Chicken:
- 1/3 cup Raw Miller Honey
- 2 tablespoons balsamic vinegar
- 2 teaspoons rosemary, chopped
- 1 lb. chicken tenders or strips
- Salt and Pepper, to taste
Salad:
- 1 head red leaf lettuce, chopped
- 1 tomato, chopped
- 1 cup carrots, shredded or chopped
- 1/2 red bell pepper, diced
- 1 cup mango, diced or chunks
- 1 cup red or green grapes, sliced in half
- 1/2 cup dried cranberries or cherries
- 1/4 cup pumpkin seeds
- 1/3 cup parmesan cheese, freshly grated
Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon fresh ginger, grated
- 3 tablespoons Raw Miller Honey
- 1 tablespoon Dijon mustard
- 1/3 cup extra virgin olive oil
- Salt and Pepper, to taste
For the Honey Glazed Chicken, mix together the honey, vinegar, rosemary, salt and pepper in a small bowl. Reserve a couple tablespoons of the glaze in a separate bowl. Set aside. On a greased grill or frying pan up to medium high heat, cook the chicken until cooked through, about 3-4 minutes on each side. Brush the glaze on the chicken 2-3 times on each side while cooking. Let chicken rest on a cutting board for 5 minutes after cooking. Cut chicken into bite size pieces. Drizzle reserved two tablespoons of glaze on the chicken.
For the salad, combine all ingredients in a large bowl. Add chicken. For the dressing, combine all ingredients in a small bowl. Whisk together. Pour over salad and chicken. Mix well. Serve immediately.
Sponsor: Utah’s Own: Miller’s Honey
