Ingredients
- 2 Boneless Skinless Chicken Breasts
- 2 Tblsp. Light mayonnaise Cracked Pepper & Olive Oil is nice
- 1 Tblsp. Minced Parsley
- 1 Tblsp. Snipped Chives
- 1 Tblsp. Fresh Thyme Leaves
- Olive Oil Non Stick Spray
- 1/2 Cup Walnuts Toasted
- 1 Cup Rainier Cherries Pitted and halved
- 1 Cup Grape tomatoes Halved
- 6 Cups Spring Greens Lettuce
- 2 Tblsp. Crumbled Blue cheese
Honey Balsamic Dressing
- 1 Tblsp. Honey
- 1 Tblsp. White Balsamic Vinegar
- 1 Tblsp. Honey Mustard
- 1 Tblsp. Olive Oil Lemon infused if you have it
- 1/8 Tsp Fresh Ground Black Pepper
Servings:
Instructions
- Mix the parsley, chives, and thyme with the mayonnaise. Spread the mixture on both sides of the chicken breasts.
- Heat a fry pan over medium heat. Spray lightly with non-stick spray. Add the chicken breasts and cook, turning once until cooked through, about 5-7 minutes per side. Remove from pan and allow to cool slightly.
- Make the Dressing: Combine the dressing ingredients in a small jar with a tight fitting lid. Shake until everything is blended together. Refrigerate until ready to use.
- Toast the walnuts over low heat in a small fry pan. Cut the cherries in half and remove the pits. Cut the grape tomatoes in half lengthwise. Set all of these aside.
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