SWEET MEETS HEAT BERRY CHICKEN SALAD

Place chicken pieces into a resealable bag or bowl with the Frozen Berry Limeade Slush Mix (Retired) and Mexican Fiesta Rub & Seasoning; massage gently to coat. Marinate in fridge for 2 hours (or overnight for more flavour). Cook chicken in butter in a frying pan over low heat and until gently browned and fully cooked (low heat prevents drying chicken out). Remove chicken from pan and set aside to cool. Divide salad mix between 4 bowls. Top with feta cheese (with majority on top centre of salad and balance sprinkled around), arugula microgreens (top centre of salad), and cooked chicken. Sprinkle berries on top. Drizzle the Classic Steakhouse Vinaigrette & Marinade over your salad to taste, blending all the flavours together. This enhances the fresh, sweet heat, creating a delightful fusion of summer tastes to enjoy.