Honey Ginger Balsamic and Olive Oil Chicken SaladMissy - Blissbranding Digital Specialist
1/2 cup Coronado Taste of Oils Premium Olive Oil
1/2 cup Coronado Taste of Oils Honey Ginger Balsamic
2 Tbls Raspberry Jalapeno Jam
1 Tbls toasted sesame seeds
1 lime, juiced
4 boneless chicken breasts
1 head Napa cabbage, chopped
1 head Romaine lettuce, chopped
1 carrot, thinly sliced
6 green onions cut into matchsticks
1/4 cup toasted sliced almonds
Combine 1st 5 ingredients for dressing.
Reserve 1/2 cup for later.
Marinate chicken with remaining dressing for 1 hour.
Bake chicken at 350^ for 20 minutes (discard chicken marinade).
Allow to cool then slice.
Combine vegetables, toss with reserved dressing.
Plate greens and place one sliced chicken breast on salad and sprinkle with almonds and minced green onions.
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