Ingredients
Chicken
- 1 lb chicken breasts (2 large, trimmed and halved lengthwise)
- 1/2 tsp garlic salt (or to taste)
- 1/8 tsp freshly ground black pepper
- 1 Tbsp olive oil
Salad
- 1 head romaine lettuce (8 cups chopped, rinsed and dried)
- 2 pears (cored and sliced)
- 1 cup dried cranberries
- 1 cup pecans (lightly toasted on a dry skillet)
- 1/2 cup feta cheese (4 oz, crumbled)
Dressing
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 1 garlic clove (pressed or finely minced)
- 1/2 cup extra virgin olive oil (regular olive oil also works)
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Prepare and Cook Chicken: Cut the chicken breasts in half lengthwise, creating 4 thin cutlets. Season both sides well with garlic salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken cutlets and sauté for 3-4 minutes per side, or until they are completely cooked through. Once done, transfer them to a cutting board and let rest while you prepare the salad. After resting, slice the chicken into strips.
- Toast Pecans: While the chicken cooks, place pecans in a dry medium skillet over medium heat. Toast them for about 5 minutes, tossing frequently to ensure even toasting, until they are fragrant and lightly golden. Remove from heat and allow to cool to room temperature.
- Assemble Salad: In a large mixing bowl, combine the chopped romaine lettuce, sliced pears, dried cranberries, toasted pecans, crumbled feta cheese, and the sliced cooked chicken. Toss gently to mix all ingredients evenly.
- Make Dressing and Toss: In a small mason jar or bowl, combine the balsamic vinegar, Dijon mustard, pressed garlic, extra virgin olive oil, salt, and black pepper. Cover and shake or whisk vigorously until the dressing is well emulsified. Drizzle the balsamic vinaigrette over the salad to taste, then toss thoroughly to coat all ingredients evenly. Serve immediately.
Notes
- You can substitute chicken thighs if preferred, adjusting cooking times accordingly.
- For a nut-free version, replace pecans with roasted pumpkin seeds or omit nuts altogether.
- Ensure the romaine lettuce is well dried to avoid a soggy salad.
- Toasting pecans enhances their flavor but can be done in a dry oven at 350°F for 5-7 minutes if preferred.
- This salad can be served warm or chilled according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
