Strawberry Chicken Salad

Ingredients for the Chicken:

• Boneless Chicken Breasts
• Sugar
• Salt
• Pepper
• Red Wine Vinegar
• Honey
• Sliced Strawberries

Directions for the Chicken:

1. Lightly grease a skillet and turn heat to medium.
2. In the meantime, rub small amount of sugar, salt, and pepper on chicken breasts.
3. Sear chicken in skillet with the rubbed side down. Rub the top and flip after 3 minutes.
4. Continue searing until chicken has browned on the outside, briefly searing any exposed areas that are still raw.
5. Add just enough red wine vinegar to surround the bottoms of the chicken.
6. Drizzle honey in a grid pattern over the chicken.
7. Layer strawberry slices on top of each breast, placing a couple in the vinegar.
8. Cover the skillet and reduce heat to low for 10 minutes.
9. Check the chicken, if it's cooked through, slice or dice as preferred. Otherwise, cover and keep cooking until finished.
10. Once the chicken is cooked and sliced or diced, return to the vinegar and strawberries, lightly tossing to coat.
11. Serve as a salad topping (you won't even need dressing!) 

Ingredients for the Salad:

• Spinach Leaves
• Arugula
• Mozzarella Cheese
• Slivered Almonds
• Sliced Strawberries
• Dried Cranberries
• Strawberry Chicken

Orange Balsamic Chicken Thighs

For the Thighs:

5 Chicken Thighs

1 Tbsp. Olive Oil

Salt

Pepper

Rosemary

Sage

Garlic

Pecans

For the Sauce:

1/8 Cup Balsamic Vinegar

1/8 Cup Honey

1/8 Cup Soy Sauce

1 Cup Orange Juice

1 Orange, Wedged

2 Tbsps. Dissolved Corn Starch

Directions:

1. Pat chicken thighs dry with paper towels. Remove fat if desired.

2. Season generously with salt, pepper, rosemary, sage, and garlic.

3. Lightly grease a large skillet, let it get warm over med-high heat. Preheat the oven to 400 degrees at the same time.

4. When the skillet is hot, brown the seasoned chicken on both sides with the pecans in the pan as well. Roughly 8-10 minutes.

5. While the chicken is browning, combine all of the sauce ingredients.

6. Place browned thighs into a lightly greased baking pan.

7. Pour the sauce over the thighs and place the baking pan in the oven.

8. Bake for 1 hour or until chicken is cooked (juices run clear, no red near the bone, or over 165 Fahrenheit.)

9. Serve over rice or noodles. Yum!