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Grilled Chicken Salad with Chipotle Dressing


 For the Chicken:

2 Tbsp. fresh Lime Juice

2 tsp Bittersweet Herb Farm Lemon Pepper Oil

2 cloves Garlic, minced

½ tsp Sea Salt

1 lb. Chicken Breasts, skinless and boneless

For the Dressing:

2 Tbsp. Fresh Cilantro, chopped

2 Tbsp. fresh Lime Juice

3 Tbsp.  Bittersweet Herb Farm Smoked Maple Chipotle Finishing Sauce

1 Tbsp. Honey

1 Tbsp.  Bittersweet Herb Farm Lemon Pepper Oil

½ tsp Dijon Mustard

¼ tsp Cumin

 For the Salad:

8 cups Spring Mix Greens

1 cup Cucumber, sliced

2 Roma Tomatoes, sliced


Mix Chicken ingredients and pour over chicken breasts in a Zip-lock bag. Marinate for 1 hour. When ready, grill chicken over medium heat until done. Remove and let stand 10 minutes. Whisk together all dressing ingredients until smooth and allow to meld for 10 minutes. To serve, place 2 cups salad mix on a plate. Set 1 Chicken Breast, sliced, on top, and drizzle dressing over each serving. Serves 4.

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