- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. red pepper flakes
- 1/2 tsp. chili powder
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 2 skinless boneless chicken breasts
- 1/4 c. honey
- 1 T. apple cider vinegar
- 3 strips thick cut bacon, cooked and crumbled
- 1 avocado, cut into bite sized cubes
- 2/3 c. grape tomatoes, cut in half lengthwise
- 1/4 c. crumbled blue cheese
- 2 boiled eggs, roughly chopped
- 1/4 c. sunflower seeds
- 1/4 c. thinly sliced green onion
- 2 c. chopped kale leaves
- 2 c. torn lettuce leaves
Combine the first 6 ingredients (salt through garlic powder) in a small bowl. Rub the seasoning mix into the chicken breasts, making sure to coat the meat evenly. In a nonstick skillet (add a little cooking spray or oil to the pan if desired) over medium-high heat, sauté the chicken breasts for 3 minutes per side. After 6 minutes of cooking time has elapsed, drizzle the meat with the honey and apple cider vinegar. Place a lid over the skillet and remove from the heat. Allow to rest for 5 minutes. You can prepare any of the remaining ingredients as needed while the meat rests. After 5 minutes has elapsed, carefully slice the chicken into bite-sized pieces and return to the skillet, stirring to coat all of the pieces with the pan juices.
Combine the remaining ingredients (crumbled bacon through torn lettuce leaves) in a large bowl. Add the chicken pieces and toss well to mix the salad. Serve immediately.
- Yields: 2-3 main dish servings
- Preparation Time: 30 minutes