Chicken Chopped Salad with Creamy Honey Mustard Dressing

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)

Directions

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.

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