Ingredients
8 ounces Green Leaf Lettuce
1 cup Strawberries sliced
½ cup Raspberries
½ cup Blackberries
½ cup Blueberries
2 – 8-ounce raw Chicken Breasts
4 tbsp Shake-A-Tailfeather Seasoning
For the Dressing:
½ cup Extra Virgin Olive Oil
3 tablespoon Lemon Juice
2 teaspoon Honey or Agave Nectar
1 teaspoon Dijon Mustard
Pinch Kosher Salt
Directions
In a large, salad bowl, combine lettuce, strawberries, raspberries, blueberries and blackberries.
In another bowl or jar, combine olive oil, lemon juice, honey, Dijon mustard and salt; whisk or shake until thoroughly combined; chill until ready to toss with salad just before serving.
In a plastic bag, combine seasoning with chicken and shake until uniform coverage on each side of chicken breasts.
Coat skillet with cooking spray or olive oil and cook chicken on medium heat for 5 minutes each side. For less cooking time and to ensure chicken thoroughly cooks, you can slice each chicken breast in half.
Place chicken on top of salad and enjoy!
Serves 4