Chuncky Chicken Salad! - Brooke

Yummy!
Salad:

1 plate per person
baby spinach, chopped veggies of your choice, (asparagus, beets, peppers, onion, celery, carrots, mushrooms, cabbage, fresh or frozen peas, tomatoes etc.)
divide equally on each plate the size you desire.

Chicken:
Cut into bite sized pieces, 1/2 boneless skinless chicken breast per person. (minimum 3)
Saute in a hot skillet until edges turn white, then:
For every 3 people add: 3T. Honey and 2T. mustard (prepared) in the hot skillet and saute chicken in sauce until just done or light golden brown. When finally done, quickly add 1/4 cup of water per every three people and stir quickly letting the liquid bubble for a few seconds in the hot pan. (it will pick up the browned sauce at the bottom of the pan.) Remove from heat. Divide and spoon Chicken evenly onto salads and then divide liquid and drizzle over salads as well. (will be just a little each!)

Serve immediately while still warm! Enjoy!!!