Maple pecan cran-apple salad with lemon-maple vinaigrette

Indulge in the perfect blend of sweet and tart flavors with this Maple Pecan Cran-Apple Salad, drizzled with zesty Lemon-Maple Vinaigrette.

Ingredients:

• 4 cups chopped romaine lettuce
• 4 cups fresh spinach
• 1/2 sweet vidalia onion, thinly sliced
• 1/2 honeycrisp apple, thinly sliced
• 1/2 cup dried cranberries
• 110g goat cheese, roughly chopped
• 1 teaspoon brown sugar
• 1 teaspoon dried minced onion
• 1 teaspoon dried minced garlic
• 1 teaspoon lemon pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 450g thinly sliced chicken breast filets
• 1 teaspoon coconut oil or extra virgin olive oil
• Lemon-Maple Vinaigrette
• 1/4 cup fresh lemon juice
• 3/4 cup extra virgin olive oil
• 2 tablespoons dijon mustard
• 4 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Mix together chopped romaine lettuce and spinach. Include thinly sliced vidalia onions and apples. Sprinkle craisins, Salted Maple Pecans, and crumbled goat cheese on top.
2. Prepare a seasoning blend by combining brown sugar, finely chopped onion, minced garlic, lemon pepper, paprika, crushed red pepper flakes, and salt.
3. Rub the spice mixture onto both sides of the chicken breast pieces.
4. Heat a skillet over medium heat and add oil.
5. Once the skillet is hot, place the chicken in and cook each side for approximately 4-5 minutes or until fully cooked. Transfer the chicken to a plate and let it rest.
6. To make the dressing, mix lemon juice, olive oil, maple syrup, dijon mustard, salt, and pepper in a small bowl. Whisk until the ingredients are fully combined.
7. Serve the salad with the Seared Chicken Breast with Sweet & Tangy flavor and drizzle with the Lemon-Maple Vinaigrette, if preferred.

Summary:

• Calories: 3335 kcal
• Fat: 242 g
• Protein: 137 g
• Carbs: 176 g
• Potassium: 3604 mg
• Magnesium: 395 mg