Kitchen Tools

• Stovetop (optional)

• Large skillet (optional)

• Large mixing bowl

• Small mixing bowl or jar

Ingredients

• Chicken (breast or plant-based protein of choice)

  1 lb

• Blueberries (fresh)

  1 pint

• Peaches

  2 eachdiced

• Persian cucumber

  2 eachsliced

• Feta (crumbled)

  1/2 cups

• Lemon

  1/2 eachjuiced

• Dijon mustard

  1 tablespoon

• Honey (raw)

  1 tablespoon

• Olive oil

  1 tablespoon

• Basil

  1 tablespoonfinely chopped

Preparation

1. Dice 2 peaches

2. Slice 2 persian cucumbers

3. Juice 1/2 of a lemon

4. Finely chop 1 tablespoon of basil

Directions

1. 1

   Chicken: Cut raw chicken into strips. Season with salt and pepper. Heat a tablespoon of oil in a large skillet. Once oil is hot, place chicken. Cook until golden brown on all sides and now pink is in the middle.

2. 1

   Plant-based protein: Prepare based on directions given or set aside.

3. 2

   In a large mixing bowl, combine blueberries, peaches, cucumbers, feta, and protein.

4. 3

   In a jar with a lid, combine the lemon juice, dijon mustard, honey, olive oil, basil, salt and pepper.

5. 4

   Pour the vinaigrette over the salad and gently mix everything together. Taste for seasoning and garnish with exra basil. Serve immediatley or cover and refrigerate until ready to serve.

Nutrition Facts per Serving