Instructions

Serves 2

Ingredients: 

• 16 ounces spring mix

• 1 pound boneless skinless chicken breast 

• ½ tsp salt 

• ¼ cup Chef Hak’s Smoked Maple Mustard BBQ Sauce 

• ½ red bell pepper, cut into thin slices 

• 1 cup strawberries, quartered 

• 4 ounces crumbled goat cheese

• ¼ cup pecan pieces 

• ¼ of a red onion, cut into thin slices 

Dressing: 

• ½ cup olive oil 

• ¼ cup balsamic vinegar 

• 1 tsp dijon mustard

• 1 clove of garlic, minced

• Salt to taste 

Instructions: 

1. Preheat your grill to medium-high heat. 

2. Season chicken with salt on both sides, then transfer to the grill. Cook the chicken for 5-6 minutes per side, until cooked thoroughly. 

3. Baste chicken with Chef Hak’s Smoked Maple Mustard BBQ Sauce and cook for 1 additional minute. 

4. While the chicken cooks, prepare the dressing and assemble the salads. 

5. Allow the chicken to cool a few minutes before slicing, then add to the salad. Toss with the dressing and serve immediately!