Spinach Salad with Berries and
Honey Glazed Chicken
Honey Glazed Chicken:
2 chicken breasts
2 tablespoons of honey
1 teaspoon of dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tony Chachere's Creole Seasoning
Cube the two chicken breasts
Toss in 2 tablespoons of honey
1 teaspoon of mustard
Salt and pepper to taste
Touch of Tony's Creole Seasoning
Coat a skillet in olive oil, and cook the chicken over medium heat until done.
Let the chicken cool while you mix the salad
Spinach Salad:
1 bag of Spinach Leaves washed and dried.
1/4 cup of coarsely chopped pecans
1 cup of raspberries
1 cup of sliced strawberries
1/4 cup of feta cheese
Combine the sliced strawberries and raspberries. Toss spinach leaves, chopped pecans and feta cheese.
Top the spinach salad with berry mixture and cooled honey glazed chicken.
Enjoy with your favorite raspberry vinaigrette.
