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Fall Salad with Pecan Encrusted Chicken

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2 Pecan Encrusted Chicken Breasts, from Festival Foods Meat Counter
4-5 oz Chopped Romaine Lettuce
Shredded Colby Jack Cheese
Dried Cranberries
Golden Raisins
1 Honeycrisp Apple, chopped
1/4 Cup Olive Oil
1 Tbsp Apple Cider VInegar
2 1/2 Tsp Honey
1 Tsp Dijon Mustard
Salt & Pepper, to taste


  1. Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.
  2. Place both chicken breasts in the baking dish and cover with aluminum foil.
  3. Bake for 40-45 minutes or until the internal temperature is 165 degrees F.
  4. Remove from the oven and let sit for about 5 minutes.
  5. While the chicken bakes, prepare the dressing. Combine the olive oil, apple cider vinegar, honey, and Dijon mustard in a small bowl. Whisk to combine. Season with salt and pepper. Taste and adjust the seasoning as necessary.
  6. Assemble the salads. Divide the lettuce between 2 large plates. Top with shredded cheese, dried cranberries, golden raisins, and chopped apple. Add one chicken breast to each plate. Drizzle with the dressing and serve immediately. Enjoy!
Course: Dinner, Lunch, Poultry, Salad
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