Honey Herb Chicken Salad

Total Time: 24 hrs 10 mins Preparation Time: 24 hrs Cook Time: 10 mins

Ingredients

• Servings: 2
• 1/4 cup honey
• 2 tablespoons raspberry vinegar
• 1 tablespoon rosemary (minced)
• salt & fresh ground pepper (to taste)
• 2/3 cup olive oil
• 2 boneless skinless chicken breast halves
• 6 ounces mesclun
• 2 cups cremini mushrooms (sliced thin)
• 1/2 cup pecans (chopped coarse, toasted)

Recipe

• 1 whisk together the honey, vinegar, rosemary, and salt and pepper.
• 2 add oilve oil until emulsified. divide in half.
• 3 pour one half over chicken. cover . chill 24 hours.
• 4 chill remaining vinaigrette.
• 5 heat a well seasoned iron skillet over high heat until very hot.
• 6 remove chicken from marinade, reserving marinade.
• 7 sear chicken 2 minutes in pan.
• 8 turn and reduce heat to medium. add marinade. cover. simmer 5-8 minutes or until chicken is just cooked through.
• 9 remove from pan. slice.
• 10 return to pan to coat each piece with sauce. let cool.
• 11 toss mesclun and mushrooms ith reserved vinaigrette. place on plates.
• 12 top with chicken and peacans.
• 13 yum!