Honey Lime Salad with Chicken

If you've never had the Grilled Chicken Salad from Houston's or Bartlett's - you are missing out my friend! It's the main inspiration for the creation of the Cookwell Honey Lime Vinaigrette, so we have a deep love and appreciation for this very simple (yet magical) salad. This recipe is our attempt to bring that deliciousness to your very own kitchen. The sweet-tart profile of the honey lime vinaigrette brings out the brightness of the lettuce. In only a few ingredients, this salad is as simple as it is delightful. 

Note: The method of cooking your chicken breasts is up to you - in this recipe we do a simple pan-roasted version, but if you’d rather fire up the grill or throw them in the oven, that works too! 

• 2-3 boneless, skinless chicken breasts

• 3 Tbsp. Olive oil

• Salt

• Pepper

• 8 cups Baby mixed greens

• Tortilla strips

• Peanuts or pepitas

• Cilantro, chopped

• Carrot matchsticks

• 1/2 cup Honey Lime Vinaigrette

• Lime, for serving

• Preheat a skillet over medium-high heat. Drizzle in about 2 Tbsp. olive oil. Place chicken breasts between parchment paper and pound to an even thickness. Season both sides with salt and pepper. Cook for about 6 minutes on each side, leaving the meat alone in the pan to achieve a good browned color. Check that the internal temperature reaches 165 degrees and remove from heat.
• Place chicken breasts on a plate and place in the refrigerator to rest and let cool for several minutes.
• Add the baby mixed greens to a large bowl. Add in the carrot matchsticks, cilantro, peanuts, and tortilla strips. 
  Once chicken has cooled down, slice to desired thickness and add to salad. Toss with the honey lime vinaigrette and a squeeze of lime, if desired.

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