Step 1

In immersion blender container add 1 cup light olive oil, ⁣6 tbsp balsamic, 1 large garlic clove minced, 3 tsp Dijon mustard, 2 tsp stone ground mustard, 2 tsp Monk Fruit Sweetener** ( or cane sugar), 1/2 tsp honey, salt & pepper to taste. Blend until creamy

Step 2

In a large frying pan, add your pine nuts and spread them in an even layer on the pan. Heat on medium heat. continue to stir occasionally until they start to turn toasty brown. About 5 minutes. Keep stirring so they do not burn. Transfer to a bowl to cool

Step 3

Divide your mixed greens, cranberries and goat cheese into a bowl. Then sprinkle toasted pine nuts on top. Drizzle dressing Balsamic Vinaigrette Dressing on top & sliced Balsamic Chicken if you are adding it!

Step 4

Place the ingredients for the Balsamic Vinaigrette Dressing in an immersion blender safe container. (linked here, I use my immersion blender ALWAYS!) Blend until smooth and creamy! Place in air tight dressing container.

Step 5

In 8 X 8 baking dish, place the boneless skinless chicken breasts. Salt and pepper each side, the pour 1/2 cup of the Balsamic Vinaigrette Dressing over them. Flip the chicken breasts to coat. Then cover and place in fridge to marinade for at least 1 hour, no more than 24 hours.

Step 6

In a large frying pan add 1 1/2 tbsp of unsalted butter. Heat on medium heat. Once it has fully melted and starts to simmer, take each chicken breast out of the pan with the residual balsamic on the breasts, but can discard the rest of the balsamic that it marinaded in.

Step 7

Place aluminum foil over the pan & cook on each side for 7-8 minutes depending on thickness. Transfer to plate to rest until salad is ready to serve