Spinach Salad with Maple Soy Chicken

The chicken:

12 oz Chicken breast, pounded thin
3 TBLSPS Maple syrup
3 TBLSPS Soy sauce

The dressing:

1 tsp Grapeseed or Avocado oil
3 cloves Garlic, minced
4 TBLSPS Olive oil
4 TBLSPS Apple cider vinegar
2 TBLSPS Honey
1 tsp dry Mustard

The salad:

5 oz Baby Spinach
16 oz Baby Bella Mushrooms, sliced
1 small Red Onion, thinly sliced
2 hard boiled eggs, sliced

Combine the maple syrup and soy sauce in a bowl and place the chicken in the mixture, turning to coat. Set aside on the counter.

Whisk the dressing ingredients in a small bowl.

Combine the salad ingredients in a serving bowl.

Heat the oil a nonstick pan over medium/medium-low heat (you don't want high heat here because the sugars in the marinate burn easily.) Cook the chicken for  about 5 minutes on each side.  Set aside on a cutting board to rest and cool for about 5-10 minutes then slice the chicken across, into bite side strips.

Combine the salad and dressing.

Top with chicken and serve.