Ingredients for Chicken

3 thin sliced chicken breasts

1 teaspoon kosher salt

1/2 teaspoon pepper

1 teaspoon Herbs de Provence

1/4 cup olive oil

1/4 cup balsamic vinegar

Ingredients for Salad

arugula

sliced strawberries

blackberries

goat cheese

pecans

Ingredients for Dressing

1/4 cup olive oil

juice of one lemon

1 tablespoon Dijon mustard

2 cloves minced garlic

kosher salt

freshly ground black pepper

Directions

1. Place chicken in a dish to marinate. Sprinkle kosher salt, pepper and Herbs de Provence over both sides of the chicken.
2. Pour olive oil and balsamic vinegar over chicken. Let marinate in refrigerator for 3 hours, up to 8 hours.
3. Bring chicken out of refrigerator 30 minutes before grilling. Grill on indoor grill pan, or outside grill for 2-3 minutes per side. Internal temperature should read 165 for chicken to be done. You can remove chicken from grill at 160 degrees, the temperature will rise to 165 while it’s resting.
4. In a measuring cup, add 1/4 olive oil, dijon mustard, lemon juice, garlic, kosher salt and pepper. Set aside until ready to use.
5. In large salad bowls, place arugula, goat cheese, strawberries, blackberries and pecans.
6. Drizzle dressing over salad.
7. Slice chicken and place on top of salad.

Enjoy!

Until next time, Kris