SALAD DRESSING INGREDIENTS
1 Tablespoon Honey Mustard
1 Teaspoon Coconut Sugar
¼ Teaspoon Himalayan Pink Salt
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Maple Syrup
CHICKEN INGREDIENTS
3 Chicken Breasts
½ Cup Avocado Oil
¼ Cup Coconut Aminos
¼ Cup Balsamic Vinegar
½ Teaspoon Himalayan Pink Salt
WALNUT INGREDIENTS
1 Cup Walnuts
1 Tablespoon Extra Virgin Olive Oil
½ Tablespoon Coconut Sugar
SALAD INGREDIENTS
6-8 Cups of Green Leaf Lettuce Chopped
¾ Cup Strawberries Sliced
¾ Cup Sweet Corn
4oz Goat Cheese
ASSEMBLY
- Make the chicken marinade by adding the avocado oil, coconut aminos, balsamic vinegar, and salt to a small bowl and mix until fully combined. Marinate the chicken for 8 – 24 hours.
- Make the roasted walnuts by combining the olive oil and the coconut sugar until fully combined.
- Coat the walnuts with the sugar and oil. Place on a cookie sheet and bake at 300 for 20 minutes.
- Add all of the ingredients for the dressing in a small mixing bowl. Mix until smooth and fully combined. Set aside.
- Preheat the grill to high heat, roughly 550° F.
- Grill the chicken for 4 minutes, flipping only once, then grill for an additional 3-4 minutes on the other side.
- Set the chicken aside.
- Add the lettuce, strawberries, and sweet corn to a large mixing bowl.
- Evenly coat the salad with the dressing.
- Slice the chicken.
- Plate the salad and top with the goat cheese, walnuts, and chicken.
- ENJOY!