This grilled chicken berry salad is healthy and very easy to make.

You will need:

Thinly sliced chicken breast.

Teriyaki sauce.

Spring mix salad.

Fresh mozzarella.

3 to 4 Strawberries cute in quarters.

1/2 cup blueberries.

2 to 3 Radishes cut in quarters.

1/2 of an Avacado cut in slices.

For extra nutrition, you can add Sunflower microgreens.

For the Dressing

2 Tablespoons of Olive Oil

1 Tablespoon of Apple Cider Vinegar

1 Teaspoon of Honey

1  teaspoon of Lemon juice

2 teaspoons of whole grain mustard.

Marinate the chicken in a shallow baking dish with Teriyaki sauce and if you like you can add 1 teaspoon of raw honey to it, this is optional. Cover with cling wrap and place in the refrigerator for about 5 to 6 hours or overnight.  Preheat grill pan I use a cast iron one.  Cook chicken breasts on both sides for about 7 minutes total on each side or until done. Place aside.

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To make dressing

Use a glass jar and place 2 tablespoons of olive oil then add 1 tablespoon of apple cider vinegar add 1 teaspoon of honey and mix well, then add 1 teaspoon of lemon juice and 2 teaspoons of whole grain mustard and close jar shake well and set aside. This dressing is from Dr. Sandra Cabot’s book “Fatty Liver” You can reverse it.

Putting it together.

After the chicken has been cooked cut in slices. In a bowl place, spring mix salad.  Then add strawberries and blueberries distribute evenly around the bowl add radish and top with fresh mozzarella cheese and chicken slices.  add sunflower microgreens for enhanced nutrition. Drizzle your prepared mustard dressing and enjoy.

The health benefits of this salad are in the greens, berries, and dressing.  For more on the health benefits of honey, apple cider vinegar check back for my future blogs where I will talk about honey, apple cider vinegar.