NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

2 cup Baby spinach

0.5 cup Strawberries

0.25 cup Blueberries

1 tbsp Dried cranberries

0.5 oz Pecan halves

1 tsp Maple syrup

0.5 tbsp Extra virgin olive oil

1 tbsp Balsamic vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 3

  In a small pan over medium heat, toss the pecan halves with maple syrup and a pinch of salt until the syrup thickens and evenly coats the nuts.

• 4

  Remove the pecans from the heat and spread them on parchment paper to cool and harden.

• 5

  Slice the strawberries and prepare the blueberries and dried cranberries for assembly.

• 6

  In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and the remaining salt and pepper to create the dressing.

• 7

  Place the baby spinach in a large serving bowl and toss gently with half of the prepared balsamic dressing.

• 8

  Slice the cooked chicken breast into strips and arrange them over the bed of greens.

• 9

  Top the salad with the sliced strawberries, blueberries, dried cranberries, and the cooled candied pecans.

• 10

  Drizzle the remaining dressing over the top and serve immediately.