Honey mustard chicken salad

• 1 each red bell pepper
• 1 each yellow bell pepper
• 1 each celery sticks
• 1/3 red onion
• 2 each chicken breasts
• 1 salt and pepper
• 1 cup honey mustard dressing
• 1 bunch bib lettuce
• 2 each hard boil eggs
• 1/2 each tomato
• 1 each naan flat bread
• 1 each Shred carrot

1. Sear chicken on grill or pan to make it moist and juicy.
2. Bout 1 min each side
3. Put chicken on the oven for 12 minutes at 375 Fahrenheit
4. Cut your vegetables very thin
5. Shred your carrot
6. Take your chicken out and make sure you temp it it has to be above 165 Fahrenheit to be done then let it rest for few mins so the juices re- distribute and then slice the chicken and add it to the vegetables.
7. Now add the dressing and salt and pepper to taste mix well and set aside.
8. Put your lettuce on the plate and on the center of your plate put a full spoon of the honey mustard chicken salad.
9. Cut the eggs in half and put around the plate also cut your tomato wedges and put on plate finish with shred carrots on top.
10. Warm bread on the grill or oven for 1 min for both sides cut in 4 and place on the plate.

red bell pepper, yellow bell pepper, celery, red onion, chicken breasts, salt, honey, bib lettuce, hard boil eggs, tomato, bread, carrot

Taken from cookpad.com/us/recipes/341438-honey-mustard-chicken-salad (may not work)