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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:
- Preheat the oven to 350 degrees F. Spray a baking dish with cooking spray.
- Place both chicken breasts in the baking dish and cover with aluminum foil.
- Bake for 40-45 minutes or until the internal temperature is 165 degrees F.
- Remove from the oven and let sit for about 5 minutes.
- 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.
- 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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