Fabulous Fall Chicken Salad

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

Ingredients

• 2 (5 ounce) skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 (8 ounce) package mixed salad greens, or to taste
• 2 medium Fuji apples - peeled, cored, and chopped
• 0.5 cup dried cranberries
• 0.5 cup glazed pecans
• 0.25 cup shredded Parmesan cheese
• 3 medium green onions, thinly sliced
• 0.5 cup balsamic vinaigrette salad dressing, or to taste

Steps

1. Season chicken with salt and pepper.
2. 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.
3. 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.