Oh So Yummy! Chicken Salad with Raspberry Vinagrette

• 2 cup Baby Spring Mixed Greens
• 1 Chicken Breast
• 5 tbsp Extra Virgin Olive Oil (2 tsp for pan frying)
• 3 tsp Raspberry Balsamic Vinegar
• 1 tsp Freshly squeezed lemon juice
• 1 tsp Dijon Mustard (any brand)
• 1 tsp Honey
• 1 dash Mrs.Dash Chicken Seasoning
• 1 Salt and pepper to taste
• 1 tbsp Dried Cranberries
• 1 tsp Pumpkin Seeds

1. Cut chicken breast in half and season all sides with Mrs.Dash, salt and pepper.
2. I lightly seasoned mine but you can put as much as you want.
3. Heat up 2 tsp of Olive Oil in skillet.
4. Add and cook chicken for 5 minutes on each side.
5. Remove from pan and let sit while compiling your vinagrette.
6. In a bowl, whisk remaining Olive Oil, Balsamic Vinegar, Dijon Mustard, Honey and Lemon.
7. Salt and pepper to taste.
8. Cut chicken into slices.
9. In a plate (or bowl) add your Baby Spring Mix, top with sliced chicken breast, sprinkle the Pumpkin Seeds, Cranberries and dress with vinagrette.
10. THANK YOU FOR ENJOYING THIS RECIPE WITH ME!
11. !!
12. ENJOY!!!!!!!!!!!
13. SO DELICIOUS!!!
14. !

chicken, olive oil, vinegar, freshly squeezed lemon juice, honey, chicken seasoning, salt, cranberries, pumpkin seeds

Taken from cookpad.com/us/recipes/357256-oh-so-yummy-chicken-salad-with-raspberry-vinagrette (may not work)