Ingredients
⅔ cup extra virgin olive oil
¼ cup apple cider vinegar
3 tbsp lime juice
¼ cup honey
1 tsp kosher salt
½ tsp coarse ground black pepper
½ tsp garlic powder
2 chicken breasts
1 tbsp extra virgin olive oil
¼ tsp kosher salt
⅛ tsp coarse ground black pepper
⅛ tsp cayenne pepper
¼ tsp paprika
16 cups spring mix salad, chopped
1 cup cabbage, shredded
1 cup carrots, shredded
1 cup blueberries
1 cup strawberries, cut in half
1 granny smith apple, chopped
½ cup blue cheese, crumbled
1 cup roasted walnuts
1 cup granola
Preparation
Add olive oil, apple cider vinegar, lime juice, honey, and garlic powder to a closed container. Season with salt and pepper. Close the container and shake well until combined. Adjust taste and seasoning. Cover and chill in the refrigerator.
Heat a skillet to medium heat.
Place chicken breast on a plate, and add olive oil, kosher salt, black pepper, cayenne, and paprika. Cook the chicken for 5 to 8 minutes on each side or until cooked all the way through. Set aside.
In 4 separate bowls, Add the lettuce, cabbage, carrots, blueberries, strawberries, apple, blue cheese, roasted walnuts, and granola. Cut the chicken into thin strips and divide pieces into each salad bowl. Toss the ingredients together.
Drizzle dressing over the salad. Serve and enjoy.
