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.
- Divide the lettuce between two large plates. Slice the chicken thinly and place on top of the lettuce. Sprinkle the cherries, tomatoes and walnuts on top of the chicken. Drizzle some of the dressing over the salad. Top with the blue cheese crumbles and serve.
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