Ingredients:
2 boneless skinless chicken breasts
1/2 tsp. Gourmet Inspirations Veggie Fusion Spice Blend
2 tsp. Mild EVOO
3 c. romaine lettuce, chopped into bite size pieces
1 avocado, peeled and thinly sliced
2 eggs, hard boiled, peeled and quartered
4 slices bacon, cooked and chopped
1 c. cherry tomatoes, halved
1/4 c. red onion, peeled and thinly sliced
1/8 c. blue cheese crumbles
Ingredients for Honey Mustard Dressing:
dash of pepper
1 1/2 Tbsp. dijon mustard (or SMAK DAB mustard of choice!)
5 oz. Herbes de Provence Olive Oil
3 oz. Honey Ginger White Balsamic
1 oz. Champagne Wine Vinegar
Season chicken breasts with Veggie Fusion seasoning and preheat a grill or skillet over med-high heat. Coat the grill or skillet in EVOO and cook chicken till thoroughly cooked 6 - 8 minutes. Remove from the skillet or grill and set aside to rest and cool slightly. Once rested, slice into strips.
Layer salad ingredients on plates and top with chicken. Combine the honey mustard ingredients in the salad dressing shaker bottle. Shake to combine and drizzle over the salad when ready to serve.
