Organic Harvest Chicken, Spinach & Feta Salad

with Pear, Pecans & Creamy Balsamic Dressing

Allergens: Wheat, Milk, Tree Nuts, Eggs

Total: 15 min • Prep: 5 min

Servings:
Ingredients

  • Croutons

    2 units

  • Feta Cheese

    ½ cup

  • Pecans

    ½ ounce

  • Spinach

    5 ounce

  • Pear

    1 unit

  • Dried Cranberries

    1 ounce

  • Bold & Savory Steak Spice

    1 tablespoon

  • Creamy Balsamic Dressing

    3 ounce

  • Organic Chicken Cutlets

    12 ounce

  • Cooking Oil

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Pat chicken* dry with paper towels; season all over with Steak Spice, salt, and pepper.

  • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly.

  • Transfer to a cutting board to rest.

2

  • While chicken cooks, wash and dry produce.

  • Halve, core, and thinly slice pear.

3

  • Add spinach and dressing to a large bowl; toss to coat. Taste and season with salt and pepper if desired.

4
  • Add pear, cranberries, pecans, croutons, and feta to bowl with spinach; toss to combine. TIP: Add a drizzle of olive oil if salad seems dry.

  • Slice chicken crosswise.

  • Divide salad between bowls. Top with chicken and serve.