Chicken Berry Salad - Gluten Free
|1 clove garlic, minced|
|2 Tbsp cider vinegar|
|2 Tbsp DLM 100% Pure Honey|
|2 Tbsp DLM Classic Dijon Mustard|
|1/2 tsp ground pepper|
|6 Tbsp Vera Jane's Extra-Virgin Olive Oil|
|1 lb DLM Boneless, Skinless Chicken Breast Halves|
|8 cups mixed salad greens|
|1 cup fresh strawberries, sliced|
|1/2 cup fresh blueberries|
|1/2 cup fresh raspberries|
|8 oz sugar snap peas|
Mix all dressing ingredients except oil in a blender. Then add oil slowly while blender is running. Set aside.
Preheat grill on high heat.
Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, and peas. Pour in the dressing and toss to coat.
Makes 6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes