BBQ Whisky and Brown Sugar Chicken Breast with Grilled Asparagus Salad

• 2 Exceldor BBQ whisky and brown sugar marinated boneless chicken breasts

Vinaigrette

• 1 tsp. (5 ml) spicy Dijon mustard
• 3 tbsp. (45 ml) vinegar
• 5 tbsp. (75 ml) olive oil

Salad

• 7–8 apricots, halved
• A handful of thin asparagus, cut into thirds
• 2 cups (500 ml) greens (spinach, arugula, or mixed greens)
• 1 cup (250 ml) fresh mixed herbs, coarsely chopped
• 1 cup (250 ml) of your favorite micro sprouts
• 1/2 cup (125 ml) pearl mozzarella balls
• 1/4 cup (60 ml) toasted almonds
• 2 tbsp. (30 ml) hemp seeds (optional)
• Salt and pepper