Ingredients
4
4 servings
- •2 (5 ounce) skinless, boneless chicken breast halves
- •salt and ground black pepper to taste
- •1 tablespoon olive oil
- •1 (8 ounce) package mixed salad greens, or to taste
- •2 medium Fuji apples - peeled, cored, and chopped
- •½ cup dried cranberries
- •½ cup glazed pecans
- •¼ cup shredded Parmesan cheese
- •3 medium green onions, thinly sliced
- •½ cup balsamic vinaigrette salad dressing, or to taste
Instructions
- Season chicken with salt and pepper.
- Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
- Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.
Nutritional Facts
Per 4 servings
- Calories: 407
- Carbohydrate: 34g
- Fat: 20g
- Fiber: 6g
- Protein: 25g
- Sugar: 21g
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