Ingredients:
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
Directions:
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.