Summer chicken salad

Cup of brown rice
3 tablespoons of white vinegar
1 tablespoon honey-Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
1 tablespoon extra virgin olive oil
1 pd. boneless, skinless chicken cut into pieces
1 large green apple
6 scallions chopped
2 large celery stalks chopped
½ cup sliced almonds
½ cup dried cranberries

Prepare rice following package directions. In a bowl mix vinegar, mustard, salt and pepper. Then, whisk in a ½ tablespoon of oil with the other ingredients.  Set rice and mixed ingredients to the side.  Next, heat ½ of oil in a large skillet on high heat. Add chicken and cook all the way through.  Set the chicken aside with rice and mixed ingredients.  Then, combine the apple, scallions, almonds and cranberries to the mixed ingredients bowl.  Stir in the rice and chicken next.  Dish may be served warm immediately or refrigerated and served cold.

Balsamic chicken
3 table spoons of balsamic vinegar
1/2 teaspoon of salt and pepper
6 thin-cut skinless chicken breasts
1 tablespoon of extra-virgin olive oil
1 small onion cut into tiny pieces
1/4 cup of balsamic vinegar
2 tablespoons of water
1 pd. of cherry tomatoes, cored, seeded and chopped
4 ounces of fresh mozzarella cheese cut into tiny pieces
1/4 cup fresh basil leaves chopped

Marinate chicken breasts in 3 teaspoons of balsamic vinegar in fridge for 20 mins. While the chicken marinates make the topping. On med. heat in a large skillet combine 1/2 tablespoon of extra-virgin olive oil and onions for 5 mins. or until light brown. Add 1/4 cup of balsamic vinegar and 2 tablespoons of water. Bring ev. to a simmer for 2 mins. Reduce the heat and cook for 5 more mins. Add tomatoes, salt and pepper and let ev. cook for 2 minutes.  Remove skillet from heat and allow to cool for 3 mins. Then add mozzarella and basil. Keep skillet off to the side while cooking chicken. Take chicken out of fridge, rinse off marinade w/water then cook in 1/2 tablespoon of extra-virgin olive oil. Cook chicken for 6-10 mins. on each side (until cooked all the way through). When the chicken’s done heat up tomato/mozzarella topping for 1 to 2 mins (don’t let mozzarella melt) place on top of chicken to serve.
 
 Parmesan asparagus
A bunch of asparagus
1/2 teaspoon of salt
1/2 teaspoon of extra-virgin olive oil 
thinly grated parmesan cheese

Heat a deep, large skillet filled with 2 cups of water, 1/2 teaspoon of salt, 1/2 teaspoon of extra-virgin olive oil until boiling. Reduce heat to med. /high and add the bunch of asparagus for 8-10 mins (until deep green and cooked). Drain asparagus and serve while hot. Add parmesan cheese across the top for flavor.