Chicken Chopped Salad with Creamy Honey Mustard Dressing

By vealam

Ingredients

• For the Chicken Breasts:
• 2 chicken breasts
• 1 tablespoon EVOO
• ~2 teaspoons garlic salt
• salt and pepper to taste
• For the Creamy Honey Mustard
• Dressing (adapted):
• 1/2 cup 2% Greek yogurt
• 2 tablespoons yellow mustard
• 3 tablespoons organic honey
• 1/2 teaspoon garlic powder
• pepper, to taste
• For the Salads (serves 2):
• 4 cups spring lettuce mix
• 2 tablespoons gorgonzola cheese
• 1/4 cup Blue Diamond Smokehouse Almonds
• 1/2 cup diced apples
• 1/2 cup blueberries, fresh
• 1/4 cup bacon bits
• 2 cooked chicken breasts (see above)
• 4 tablespoons homemade honey mustard dressing (see above)

Preparation

Step 1

For the Chicken Breasts
Heat EVOO in a sauce pan to medium heat. Then, season chicken with garlic salt, salt, and pepper. Place chicken breast on sauce pan and cover. Let cook for about 6 minutes and then flip. Cook for an additional 6 minutes. Check chicken breast and if it's still pink inside, continue cooking until cooked all the way through.

For the Creamy Honey Mustard Dressing
In a medium-size bowl, mix together all ingredients until smooth.

For the Salads (makes 2)
Place 2 cups of spring lettuce mix in each bowl. Then, top with gorgonzola cheese, almonds, apples, blueberries, bacon bits, chicken breast, and homemade honey mustard dressing.