I LOVE a good salad and during the summer time, I like to add fruit to my salads for a refreshing, sweet taste. I love this one because it has all my food groups in one simple dish!
Time: 2 hours and 52 minutes
6 Tbsp. balsamic vinegar 1 Tbsp. stoneground mustard 1 Tbsp. raw honey 61⁄2 tsp. olive oil, divided use 8 oz. raw chicken breast, boneless, skinless, sliced 1 medium sweet potato, peeled, sliced 1 medium apple, peeled, cored, sliced 1⁄2 tsp. ground cinnamon Nonstick cooking spray 1 head green leaf lettuce, torn or chopped 2 Tbsp. crumbled feta cheese 2 Tbsp. raw pecan pieces, toasted
Directions: Preheat oven to 425° F. Combine vinegar, mustard, and honey in a medium bowl; whisk to blend. Slowly add 6 tsp. oil, whisking continuously until blended. Place one third vinegar mixture in resealable bag. Add chicken; mix well. Marinate, in fridge, for at least 2 hours. Set aside remaining vinegar mixture for salad dressing. While chicken is marinating, combine sweet potato, apple, cinnamon, and remaining 1⁄2 tsp. oil in a medium bowl; toss to blend. Place on baking sheet lightly coated with spray. Bake for 10 minutes, turn, bake an additional 10 to 15 minutes, or until tender. Set aside to cool. Remove chicken from marinade. Place chicken on baking sheet lightly coated with spray. Bake until cooked through (8-12 minutes). Set aside to cool. Combine lettuce, sweet potato mixture, chicken, cheese, and pecans; toss gently to blend. Drizzle with dressing; toss gently to blend. Divide evenly between six serving plates.