• In a sealed container combine the chicken and italian dressing and marinate for up to 24 hours in the refrigerator until ready to cook.

To Build The Salad

• Optional: Blanch the asparagus for 2 minutes and the green peas for 1 minute before adding to the salad.

  To build the salad layer spinach, asparagus, peas, sliced radish, almonds, savory, basil, feta and lemon zest.

To Cook The Chicken

• After your chicken has marinated, heat your grill over medium to medium high heat. Clean the grates and spray them with cooking spray to prevent your chicken from sticking. Place the chicken on the grill and cook over medium to medium high heat for about 5-7 minutes on each side. Flip and repeat until your chicken is cooked through. Once done, let cool and slice into strips. Layer on top of your salad.
• If cooking your chicken on the stove, heat a skillet over medium heat. Once heated add the chicken and cook each side for 5-7 minutes. Flip and cook the other side for 5-7 minutes or until your chicken is cooked through. Once cooked, set aside and let cool. Slice into strips and layer on top of your salad.

For The Dressing

• In a small bowl, add the olive oil, lemon juice, whole grain mustard, and maple syrup. Whisk until well combined. Pour over the salad and chicken and serve immediately.