Recipe
Ingredients:
• 5 Marinated artichoke hearts, chopped
• 2 Marinated roasted red peppers from a jar, chopped
• 6oz leafy greens, I used spring mix, roughly chopped
• 1/3 cup shredded mozzarella, optional
• 1 packet Italian dressing seasoning packet
• ½ teaspoon garlic powder
• 2 handfuls cherry tomatoes, quartered
• 1 tablespoon hemp seeds
• 1lb chicken tenders, cut into bite size pieces
• 1/3 cup balsamic vinegar
• 4 tablespoons olive oil, divided
Method:
1. Prep chicken by cutting tenders into bite size pieces and placing in Ziploc bag. In Ziploc bag add 1 tablespoon of Italian seasoning packet and 2 tablespoons olive oil. Shake to coat chicken with marinade and let marinate for 30 minutes.
2. When chicken is done marinating preheat grill to medium-high heat. Cook to no longer pink about 3-4 minutes per side. Remove and set aside
3. In a small bowl whisk together the remaining balsamic vinegar, 2 tablespoons olive oil, garlic powder and 2 tablespoons Italian seasoning packet. Set aside
4. In a large bowl add all chopped veggies, mozzarella cheese and chicken. Pour dressing over and toss salad. Sprinkle hemp seeds on top and a drizzle of balsamic glaze if desired. Enjoy!