Author Notes
Layered with flavor, this Maple Pecan Cran-Apple Salad with Lemon-Maple Vinaigrette is crisp and crunchy with a touch of creamy goat cheese for a decadent, yet healthy meal. —tiffanythyme
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Ingredients
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4 cups
chopped romaine lettuce
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4 cups
fresh spinach
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1/2
sweet vidalia onion, thinly sliced
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1/2
honeycrisp apple, thinly sliced
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1/2 cup
dried cranberries
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1/2 cup
Salted Maple Pecans (http://www.tiffanythyme.com/salted-maple-pecans/)
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4 ounces
goat cheese, roughly chopped
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1 teaspoon
brown sugar
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1 teaspoon
dried minced onion
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1 teaspoon
dried minced garlic
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1 teaspoon
lemon pepper
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1/2 teaspoon
paprika
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1/4 teaspoon
crushed red pepper flakes
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1/4 teaspoon
salt
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1 pound
thinly sliced chicken breast filets
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1 teaspoon
coconut oil or extra virgin olive oil
- Lemon-Maple Vinaigrette
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1/4 cup
fresh lemon juice
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3/4 cup
extra virgin olive oil
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2 tablespoons
dijon mustard
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4 tablespoons
100% pure maple syrup
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1/2 teaspoon
salt
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1/2 teaspoon
black pepper
Directions
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Toss chopped romaine with spinach. Add thinly sliced vidalia onions and apples. Top with craisins, Salted Maple Pecans, and goat cheese.
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Combine brown sugar, minced onion, minced garlic, lemon pepper, paprika, crushed red pepper flakes, and salt to create spice rub.
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Massage spice rub into chicken breast filets on both sides.
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Preheat your skillet on medium heat and add your oil.
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When hot, add your chicken and sear on each side for roughly 4-5 minutes or until cooked through. Remove chicken from skillet and place on a plate to rest.
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For the vinaigrette, add lemon juice, olive oil, maple syrup, dijon mustard, salt, and pepper to a small bowl. Whisk until well combined.
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Finish salad with Sweet & Tangy Seared Chicken Breast and Lemon-Maple Vinaigrette, if desired.
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