Balamic Chicken and Roasted Red Pepper Salad

Balamic Chicken and Roasted Red Pepper Salad 

1 BNSN Chicken Breast Sliced in half to make thinner
Garlic Powder
2 tbsp lemon juice 
Balsamic Vinegar 
Approx. 4 cups arugala 
1 large roasted whole red pepper sliced in 4 and roasted - sea instructions for roasting below 
2 medium grilled (slightly cooked) zucchini sliced/chopped 
1/2 cup onion 
1/2 cup cream cheese 
1 cup milk 
2 garlic cloves minced 
1 tsp sea salt 
3 tbsp olive oil 
Feta cheese and cashews to sprinkle on top - and mix in. 

Balsamic cream sauce: In a sauté pan fry onions 2 cloves garlic minced. Then add crumbled cream cheese, and 1/8 cup balsamic vinegar, lemon juice, 1/2 tsp sea salt, then cook for 2-5 mins and add milk. Its ok if cream cheese doesn’t melt. Let simmer for 5- 10 mins then let cool. 

Take 1BNSN Chicken Breast Sliced in half (to make  2 thin slices) sprinkle with garlic powder, sea salt, and marinate in balsamic vinegar for 2 hours in the fridge. Then Grill on bbq (350 degrees) for 4-5 mins on each side. Then Place in oven and pour balsamic/cream cheese  sauce on top  and cook in oven at 375 degrees for approx. 30 mins. Take out ant cool for 5 mins. 
Then in a Med/large bowl add arugala, roasted red peppers and grilled zuccini. Then add sliced balsamic chicken and balsamic cream sauce, feta cheese and stir in well. Sprinkle with a couple tbsp balsamic vinegar and 3 tbsp oil oil and mix in and serve. 

Roasted red pepper: Add sliced roasted red pepper to hot grill (skin side down) and let cook until skin is burnt. Remove from grill and place in covered container and let sit for at least 10 mins. Let them sweat. Then let cool and remove skin.