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Glazed pecans, crisp apples, and sweet dried cranberries give this salad a fall taste that is sure to satisfy all year round.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season chicken with salt and pepper.

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  • Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.

  • Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

Nutrition Facts

407 calories; protein 24.5g; carbohydrates 34.2g; fat 20.4g; cholesterol 43.8mg; sodium 581.2mg. Full Nutrition
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Reviews

Rating: 4 stars
11/19/2020
11.19.20 I used plain pecans because I was too lazy to glaze some for a luncheon salad, but I think they would be awesome in this. The dressing that you use is important, so use a good-quality balsamic because it’s prominent. I didn’t bother to peel my apple which was a Kwanzi, a sweet-tart apple with tender skin, and I did give ithe salad a good grind of black pepper. A nice blend of ingredients, and an enjoyable lunch today. Read More