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–+ servings

Honeycrisp Chicken Salad

Diet:
Egg-free
Makes: 1 salad
Per portion: 599kcal

Ingredients
 

  • 4-5 oz. chicken breast
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • salt (big pinch)
  • pepper (big pinch)
  • ½ tbsp olive oil (for cast iron)
  • ½ tbsp butter
  • Thyme
  • 2 garlic cloves

For salad

  • 12 oz. spring mix
  • ⅛ cup dried cranberries
  • ⅛ cup candied pecans
  • 1.5 tbsp feta

Apple Cider Vinaigrette (makes several servings)

  • ½ cup olive oil
  • ⅓ cup apple juice (or cider, unsweetened)
  • ¼ cup apple cider vinegar
  • 3 tbsp honey
  • ½ small lemon (squeezed, about 2 tbsp)
  • ¾ tsp kosher salt
  • pepper (to taste)

Instructions

  • Season chicken, rub spices in with a very small drizzle of olive oil. Heat a small cast iron pan to medium-high heat. Add olive oil once hot, then add chicken breast. Sear, undisturbed for 3-4 minutes, flip, sear for 1 minute then add butter, thyme and garlic cloves. Baste the chicken breast for 30 seconds. Then add to oven for 6-10 minutes (depends on thickness of breast, check temp 3-4 minutes in). Let rest for 10 minutes on a plate before slicing.
  • Add dressing ingredients to a jar, and shake.
  • Throw salad ingredients in a bowl with 2 tbsp vinaigrette. Mix. Add sliced chicken and enjoy!

Nutrition

Serving: 1 salad | Balanced: 1 | Cal: 599 kcal | Carb: 46 g | Protein: 36 g | Fat: 30 g