Honey Herb Chicken Salad

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

1. Whisk together the honey, vinegar, rosemary, and salt and pepper.
2. Add oilve oil until emulsified.
3. Divide in half.
4. Pour one half over chicken.
5. Cover .
6. Chill 24 hours.
7. Chill remaining vinaigrette.
8. Heat a well seasoned iron skillet over high heat until very hot.
9. Remove chicken from marinade, reserving marinade.
10. Sear chicken 2 minutes in pan.
11. Turn and reduce heat to medium.
12. Add marinade.
13. Cover.
14. Simmer 5-8 minutes or until chicken is just cooked through.
15. Remove from pan.
16. Slice.
17. Return to pan to coat each piece with sauce.
18. Let cool.
19. Toss mesclun and mushrooms ith reserved vinaigrette.
20. Place on plates.
21. Top with chicken and peacans.
22. YUM!

honey, raspberry vinegar, rosemary, salt, olive oil, chicken, cremini mushrooms, pecans

Taken from www.food.com/recipe/honey-herb-chicken-salad-159027 (may not work)