1/2 chicken breast, pounded thin
1/3 cup blueberries
1/3 cup strawberries
3 cups romaine lettuce or mixed greens
1/8 toasted almonds with sea salt
Shaved parmesan or asiago
Raspberry/Acai Fat Free Salad Dressing
2 teaspoons Dijon mustard
1/2 cup Acai Blend Juice
1 tablespoon raspberry jam
1 tablespoon cornstarch
Salt and pepper to taste
1/2 cup water
1 tablespoon apple cider vinegar
Heat the acai juice in a small sauce pan, whisk in the mustard and raspberry jam and heat until melted. Whisk the corn starch and vinegar together. Bring mixture to a simmer and add the cornstarch/vinegar mixture. Simmer until thickened and add salt and pepper to taste. Add 1/2 cup water and whisk and let cool. Refrigerate, if too thick add a little more water to desired thickness.
Season the chicken breast and grill in a grill pan until cooked through.
Add the lettuce to a individual large bowl and top with the strawberries, blueberries, almonds and Parmesan. Top with warm sliced chicken and drizzle with dressing.