Spicy Grilled Chicken Salad

Ingredients:

• 4 boneless, skinless chicken breasts; butterflied
• Preferred seasoning (we use McCormick Grill Mates Spicy Montreal Steak seasoning)
• Mixed salad greens, torn into bite sized pieces
• Mixed fresh veg, cut into bite sized pieces
• 1/4 c. Apple Cider Vinegar (we use Braggs)
• Olive oil
• 2 T. Water
• Italian seasonings (or favorite seasonings) to taste

Method:

Butterfly the chicken breasts open so they are thin (about 1/4" thick). This way they cook quickly without getting dry and tough. Sprinkle both sides well with seasoning. Cook on George Foreman grill until done; about 3 mins.

If you don't have a GF, you can still do this recipe: Add 1 T. coconut oil to your favorite pan. Cook on med-high for about 2 mins, then flip and cook until done; about another 2-3 mins.

You can also pound these to make them even more tender. Just place butterflied breast meat between two layers of plastic and pound until desired thickness.

Slice chicken into bite-sized pieces. Wash and tear salad greens; wash and chop veg. Combine in a large salad bowl. Set aside.

In a salad dressing bottle (or any bottle or jar that can be closed with a lid and shaken; use glass) mix vinegar, olive oil, water, and seasonings; shake well. (The longer this dressing sits, the better it tastes.)

Serve salad with salad dressing drizzled over. Top with favorite toppings such as sunflower seeds, parmesan cheese, bacon crumbles, etc. (To keep this healthy, don't use croutons, soy nuts, or any non-paleo type topping.)

Serves at least 4.