NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

2 cups Mixed baby greens

0.5 medium Honeycrisp apple

0.5 oz Raw walnuts

1 tbsp Dried cranberries

1 tsp Raw honey

1 tbsp Dijon mustard

1 tbsp Apple cider vinegar

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Season the chicken breast evenly on both sides with the sea salt and black pepper.

• 2

  In a small bowl, whisk together the raw honey, Dijon mustard, apple cider vinegar, and olive oil until the dressing is emulsified.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through.

• 4

  During the last minute of cooking, pour half of the honey-mustard mixture over the chicken in the pan to create a sticky glaze.

• 5

  While the chicken rests, thinly slice the honeycrisp apple and roughly chop the raw walnuts.

• 6

  In a large bowl, toss the mixed baby greens with the remaining dressing, then top with the sliced apple, walnuts, and dried cranberries.

• 7

  Slice the glazed chicken breast into strips and place it on top of the salad to serve.