strawberry < chicken <> gorgonzola > salad

After a long week/weekend consisting of far too much eating out, endless happy hours and traveling, I decided to make a light dinner that turned out to be incredibly satisfying.  The sweetness of the strawberries was a great contrast to the bite of the gorgonzola cheese, and the homemade tupelo honey and balsamic dressing was the perfect flavor combination to marry all of the ingredients together.  

Sautéed Chicken

Heat olive oil in a pan to medium high heat.

Take 3 or 4 thin, boneless, skinless chicken breasts (cutlets), and season with salt and pepper (but feel free to get creative - I used a bit of truffle salt).

Cook chicken for 2 to 3 minutes. Flip them, and cook for another 2 - 3 minutes (or until they are no longer pink inside).

Let rest for about 5 minutes, then slice the pieces diagonally.

Tupelo Honey & Balsamic Vinegar Dressing

(Side note: I don't really measure when I make my dressings - I just taste test until I get it right)

Mix together:

2 Tablespoons Olive Oil

2 Tablespoons Balsamic Vinegar

2 Teaspoons Tupelo Honey (any honey will do, though)

2 Teaspoons Mayonnaise

1 Teaspoon Whole Grain Mustard

1 Teaspoon Red Wine Vinegar

A dash of salt and pepper

Just make sure you have the right ratios of sweet and tangy!

Toss Spring Mix salad with a few tablespoons of the dressing and crumbled gorgonzola, then top it off with fresh, chopped strawberries and the sautéed chicken.  And, Voilà! You have a fresh, healthy dish.  Enjoy!

xx

A