Description
Layered with flavor, this Maple Pecan Cran-Apple Salad with Lemon-Maple Vinaigrette is crisp and crunchy with a touch of creamy goat cheese for a decadent, yet healthy meal.
Ingredients
- 4 cups Chopped Romaine Lettuce
- 4 cups Fresh Spinach
- ½ Sweet Vidalia Onion, Thinly Sliced
- ½ Honeycrisp Apple, Thinly Sliced
- ½ cups Dried Cranberries
- ½ cups Salted Maple Pecans (See My TK Recipe Box)
- 4 ounces, weight Goat Cheese, Roughly Chopped
- FOR THE CHICKEN:
- 1 teaspoon Brown Sugar
- 1 teaspoon Dried Minced Onion
- 1 teaspoon Dried Minced Garlic
- 1 teaspoon Lemon Pepper
- ½ teaspoons Paprika
- ¼ teaspoons Crushed Red Pepper Flakes
- ¼ teaspoons Salt
- 1 pound Thinly Sliced Chicken Breast Filets
- 1 teaspoon Coconut Oil Or Extra Virgin Olive Oil
- FOR THE VINAIGRETTE:
- ¼ cups Fresh Lemon Juice
- ¾ cups Extra Virgin Olive Oil
- 4 Tablespoons Natural Maple Syrup
- 2 Tablespoons Dijon Mustard
- ½ teaspoons Salt
- ½ teaspoons Pepper
Preparation
Toss chopped romaine with spinach. Add thinly sliced vidalia onions and apples. Top with craisins, salted maple pecans, and goat cheese.
Finish salad with Sweet and Tangy Seared Chicken Breast and Lemon-Maple Vinaigrette, if desired.
For the chicken:
Combine brown sugar, minced onion, minced garlic, lemon pepper, paprika, crushed red pepper flakes, and salt to create spice rub. Massage spice rub into chicken breast filets on both sides.
Preheat skillet on medium heat and add oil. When hot, add chicken and sear on each side for roughly 4–5 minutes or until cooked through. Remove chicken from skillet and place on a plate to rest.
For the vinaigrette:
Add lemon juice, olive oil, maple syrup, mustard, salt, and pepper to a small bowl. Whisk until well combined. Any extra dressing can be stored in the fridge for up to 2 weeks.
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