Step 1

Pat chicken dry with paper towels, cover in plastic wrap, and place on a cutting board.  Use a meat mallet or rolling pin to flatten each chicken breast one at a time, then transfer them to a gallon size zip-top bag.

Step 2

Put all the ingredients for the marinade in a small bowl and whisk them together.  Pour it into the zip-top bag so the chicken is fully covered.  Squish the marinade around in the bag so the chicken is coated.

Step 3

Place in the fridge for a minimum of six hours or overnight.

Step 4

Let the chicken rest at room temperature for 30 minutes before cooking.  Remove the chicken from the zip-top bag and place on a plate.  Blot off the extra marinade with a paper towel, then discard the marinade and bag.

Step 5

In a 10 inch cast iron skillet, heat up 1 tablespoon of olive oil over medium high heat. (CFA uses peanut oil instead.)  Place one chicken breast in the skillet, reduce the temperature to medium after a minute, and cook for a total of 5 minutes.  Flip once and cook the other side.  Cook until the chicken has an internal temperature of 165 F.  Repeat with the other chicken breast.

Step 6

Remove the chicken from the skillet and place on a plate.  Tent with foil or wax paper and let the meat rest for 5 to 10 minutes.

Step 7

Once the meat has cooled, slice thinly against the grain.

Step 8

Put all the ingredients except the olive oil in a small bowl and whisk.

Step 9

Slowly add the oil while whisking constantly.

Step 10

Taste and adjust seasonings, adding a bit more honey, lime juice, or black pepper as desired.

Step 11

Pour into a salad dressing container or small mason jar and store covered in the fridge.

Step 12

Place 2 cups of spring mix on each plate.  Sprinkle on the carrots and the red cabbage.

Step 13

Add the fresh fruit next (the green and red apples, blueberries, and strawberries).

Step 14

Add the dried fruits (raisins and craisins), the nuts (sliced almonds and candied pecans), and the granola.

Step 15

Sprinkle on the crumbled blue cheese and place strips of chicken breasts on top of the salad.

Step 16

When ready to eat, drizzle on the zesty apple cider vinaigrette.  Enjoy immediately.