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Pat dry chicken and season with salt and pepper. Add 2 Tbsp Meyer Lemon Olive oil to a medium sauté pan. Add chicken to hot pan and cook 5-7 minutes on each side until seared and internal temp reaches 165.
Prepare salad greens, onion, tomatoes and feta. Combine Iron Fish honey vinegar with mustard.
When chicken approaches 165, reduce heat, add honey mustard mixture and simmer 1-2 minutes, turning chicken to coat both sides. Remove from heat, remove chicken to cutting board to rest. Take remaining liquid in pan and add 2-3 Tbsp of your favorite Fustini's olive oil to create a warm dressing. Slice chicken and place on top of salad. Drizzle warm dressing over salad.
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