Distribute all ingredients in salad bowls. Drizzle 2 Tbsp Sherry Vinaigrette (see below) on each salad and toss to coat. Add sliced Marinated Chicken (see below).
In blender or food processor, combine all ingredients except oil. Blend until smooth.
With blender running, slowly add oil in a thin, steady stream until well blended.
Add to salad or store in sealed container in refrigerator.
Thaw and trim chicken.
Combine all marinade ingredients. Refrigerate 2 hours or overnight. Drain marinade.
OVEN METHOD Preheat oven to 350 degrees F. Bake 10-12 minutes until reaches an internal temperature of 165 degrees F and juices run clear.
GRILL / PAN METHOD Preheat oven to 350 degrees F. Cook 5 minutes. Turn chicken over. Cook chicken 4 - 6 minutes until reaches an internal temperature of 165 degrees F and juices run clear.
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.