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Fall Salad with Pecan Encrusted Chicken

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Ingredients:

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

Directions:

  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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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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