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Servings

Prep Time

Cook Time

Ingredients

• 4 Cups baby spinach leaves
• 2 tablespoons dried cranberries
• 1 tablespoon chopped salted pecans
• 1/2 apple, cored and diced
• 1 tablespoon diced red onion
• 2 tablespoons grated carrot
• 1/2 avocado, peeled and diced

Directions

1. Set chicken in a shallow bowl. Add the combined vinegar, chicken stock, sugar, garlic and seasoning. Allow chicken to marinate 10 minutes on each side. Remove chicken and set marinade aside.

2. Mix balsamic vinaigrette ingredients in small bowl and chill.

3. Place marinade in small saucepan and bring to a boil. Reduce heat to low and simmer

4. Meanwhile, assemble spinach, cranberries, pecans, apple, onion, carrot, and avocado onto two salad plates and chill.

5. Briefly heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts. Cook each chicken breast 4 minutes each side (or until browned). Add the marinade to the skillet and continue cooking for an additional 3-4 minutes while turning the chicken breasts until they are cooked through

6. Pour desired amount of balsamic vinaigrette on salad then top with warm chicken. Serve