This salad had garden greens, diced eggs, shredded colby, tomatoes, smokey honey Dijon dressing and grilled chicken strips.
Ingredients:
- * 2 boneless chicken breast
- * 2 hard boiled egg, diced
- * about 5 cup of your choice of salad greens
- for the honey mustard dressing
- * 3/4 cup sour cream
- * 1/3 cup mayonnaise
- * 1/3 cup dijon mustard
- * 1/3 cup honey
- * 1 tablespoon lemon juice
- * 1 teaspoon lime juice
Instructions:
- In a bowl, combine dressing ingredients and mix well. Refrigerate
- Trim fat from the chicken breasts.
- Over a medium heat fire, grill breasts for 5 minutes per side or until a meat thermometer reads 165°F (75°C). A few hickory chips added to the coals add a nice flavor.
- Once chicken has cooled enough to handle, cut into strips.
- Place chicken strips on top of prepared salad greens and sprinkle with diced eggs.
- Remix honey mustard dressing and serve on the side.
