Lemon Pepper Chicken Salad with Lemon Pepper Vinaigrette

Ingredients

• 16 cup Romaine lettuce(300g)
• 22 Chicken breast(400g)
• 32 tablespoon Lemon pepper seasoning(14g)
• 43 tablespoon Olive oil (for cooking chicken)(40g)
• 51 tablespoon Whole grain stone ground mustard(15g)
• 63 tablespoon Extra virgin olive oil (for vinaigrette)(40g)
• 72 tablespoon Honey(42g)
• 82 tablespoon Balsamic vinegar(32g)
• 91 tablespoon Apple cider vinegar(15g)
• 101 tablespoon Lemon juice(15g)
• 110.5 cup Croutons(25g)
• 120.5 cup Shredded Parmesan cheese(50g)

Instructions

1. 1Prepare the lettuce by removing any unwanted parts and set aside.
2. 2Season both sides of the chicken breasts generously with lemon pepper seasoning.
3. 3Heat a pan over medium-high heat and add 3 tablespoons of olive oil.
4. 4Place the seasoned chicken breasts in the pan. Cook on medium heat for about 15 minutes, flipping occasionally, until cooked through and golden brown.
5. 5Remove the chicken from the pan and let it rest for 10 minutes.
6. 6In a bowl, combine 1 tablespoon lemon pepper seasoning, 1 tablespoon whole grain mustard, 3 tablespoons extra virgin olive oil, 2 tablespoons honey, 2 tablespoons balsamic vinegar, 1 tablespoon apple cider vinegar, and 1 tablespoon lemon juice.
7. 7Whisk the vinaigrette ingredients together until well combined. Taste and adjust with more balsamic vinegar if desired.
8. 8Slice the rested chicken breasts against the grain.
9. 9Toss the lettuce with the vinaigrette. Add croutons and shredded Parmesan cheese.
10. 10Top the salad with sliced chicken. Drizzle with additional vinaigrette if desired. Serve immediately.