Ingredients:

For the grilled chicken:
· 1 chicken breast, skinless and boneless
· Salt and pepper, to taste
· 3 tbs. Brianna’s Sriracha Honey Ginger Marinade

For the salad:
· 1 4-5oz bag spring mix salad greens
· 1 avocado, sliced
· 1 cup cherry tomatoes, sliced
· 1 red bell pepper, sliced and chopped
· ½ red onion, sliced
· ½ cup dried cranberries
· ½ cucumber, sliced
· ½ cup shredded carrot
· 1 cup crumbled feta cheese
· 1 cup John Wm. Macy’s Asiago & Cheddar Cheesecrisps, roughly chopped
· Brianna’s Blush Wine Vinaigrette Dressing

Instructions:

1. Slice your chicken breast in half lengthwise, and add to a medium sized bowl. Lightly season with salt and pepper. Add three tablespoons of the Sriracha Honey Ginger Marinade to your bowl. Gently massage the marinade into your chicken breasts, until thoroughly coated. Set aside to marinate at room temperature, while you prepare the salad.
2. To a medium bowl, add your tomatoes, red onion, bell pepper and cucumbers. Add two tablespoons of your vinaigrette, and toss until everything is nicely coated. Set aside.
3. Once you have let your chicken marinate, add it to a grill over medium heat. Cook for about 2-3 minutes per side, or until it reaches an internal temperature of 165F. Remove your chicken from the grill, and slice into bite-sized pieces.
4. To a large bowl, add your spring mix greens and the tomatoes, onion, bell pepper, and cucumbers that we previously tossed with vinaigrette. Next, layer your chicken, avocado and carrots over the salad mix. Garnish with cranberries, feta, and cheesecrisps. Drizzle with more vinaigrette and serve.

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