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Pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes.

While the chicken rests, prepare the dressing. In a blender, combine the prebiotic soda, fresh mixed berries, apple cider vinegar, Dijon mustard, honey, 1/4 cup extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend until smooth. Taste and adjust seasoning if needed.

Once rested, slice or shred the cooked chicken into bite-sized pieces.

In a large bowl, combine the mixed greens, sliced red onion, and sliced chicken. Drizzle with the prebiotic soda and berry dressing, tossing gently to coat.

Divide the salad among four plates. Garnish each serving with chopped toasted pecans and crumbled feta cheese before serving.


Pat the chicken breasts dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from skillet and let rest for 5 minutes.

While the chicken rests, prepare the dressing. In a blender, combine the prebiotic soda, fresh mixed berries, apple cider vinegar, Dijon mustard, honey, 1/4 cup extra virgin olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Blend until smooth. Taste and adjust seasoning if needed.

Once rested, slice or shred the cooked chicken into bite-sized pieces.

In a large bowl, combine the mixed greens, sliced red onion, and sliced chicken. Drizzle with the prebiotic soda and berry dressing, tossing gently to coat.

Divide the salad among four plates. Garnish each serving with chopped toasted pecans and crumbled feta cheese before serving.
