​7 Layer salad

​7 Layer Salad 


2 BNSN chicken breast - Marinated in apple cider vinegar and garlic powder 
1 cup shredded carrots
1 cup chopped cucumber 
1 cup chopped tomato
2 cups cooked and chopped kale 
1 cup chick peas 
2 cups spring mix salad

Dressing: 
1/4 cup honey Dijon mustard 
1/8 cup honey 
1/4 cup olive oil 
1/8 cup chopped white onion 
Generous sprinkle salt 
Squeeze 1/2 lemon 
1/8 cup apple cider vinegar 

Sauce for Chicken:
1 whole garlic - roasted and mashed 
2 tbsp pesto 
1/4 cup goats cheese 
2 tbsp coconut oil 

Sprinkle chicken breast with salt and pepper and garlic powder and marinate in apple cider vinegar for 1 hour. Then grill on BBQ (400 degrees) for 6-7 mins on each side. Then place on cookie sheet and spread sauce for chicken on each breast and place in oven for 20 - 30 mins at 350 degrees. Take out of oven and let cool for a few mins then slice each piece. 

To plate add cooked kale and then top with chick peas, then add grilled chicken, spring mix, cucumber, tomato and carrots and then stir dressing and drizzle over top. Top with croutons or cashews.