Honey BBQ Grilled Chicken Tossed Salad

Servings: 4

For the Tossed Salad:

• 1 lb. Chicken Breasts, boneless and skinless
• ¾ cup Good & Gather Honey BBQ Sauce
• 9 oz. Good & Gather Hearts of Romaine
• 4-6 strips of Bacon
• ¼ cup Honey
• (Optional) 2 tbsp. Bourbon
• ½ cup Fresh Mango, diced
• ½ cup Feta, crumbled
• ½ cup Fresh Raspberries, halved
• 1/3 cup Good & Gather Sea Salt Dry Roasted Pistachio Kernels
• Good & Gather Organic White Corn Tortilla Chips, for serving

For the Tahini Vinaigrette:

• ¼ cup Extra Virgin Olive Oil
• ¼ cup Tahini
• Juice of 1 Lemon
• 1-2 tbsp. Apple Cider Vinegar
• 1 tbsp. Dijon Mustard
• 1 tbsp. Maple Syrup, or Honey
• Salt & Black Pepper, to taste

1. To Make the Chicken and Bacon: Slice the chicken breasts in half lengthwise, then place in a Ziploc bag to lightly pound with a kitchen mallet or wood spoon. This will help tenderize the chicken.
2. If needed, transfer the chicken into a new bag. Add the honey bbq sauce and shake to coat the chicken. Place in the fridge to marinate 30 minutes to overnight.
3. Preheat your grill to 400F.
4. In a small saucepan, combine the honey and bourbon. Bring to a boil then simmer for 2-3 minutes.
5. Add the marinated chicken to your grill, as well as the bacon strips.
6. Brush the bacon with the honey bourbon glaze after 5-10 minutes of cooking. If you have leftover glaze, continue to brush as it cooks. (TIP – You can also bake the bacon at 350F for 10-15 minutes on each side.) Chop into bite sized pieces after fully cooked.
7. Cook the chicken for 8-12 minutes on each side, or until fully cooked, brushing with leftover marinade when before flipping it over. Let the chicken rest at least 5 minutes before slicing into bite-sized pieces.
8. To Make the Tahini Vinaigrette: Combine all ingredients in a bowl and whisk until smooth. Thin it out with water to desired thickness, and season with salt and black pepper to taste.
9. To Assemble: Toss the romaine lettuce into a large serving bowl with the tahini vinaigrette. Add the chopped bacon, chopped grilled chicken, crumbled feta, diced mango, raspberries, and pistachios on top and toss to combine.
10. Serve with the white corn tortilla chips on the side to dip or simply enjoy!