20 mins

Sauteed chicken breasts with warm fall salad & manchego

Dinner

Four servings

Nutrition info

• ⅓ cup olive oil
• 2 tbsp dijon mustard
• 1 ½ tbsp red wine vinegar
• 1 apple
• 8 cups spinach
• 4 cups mixed greens
• 1 ½ lbs chicken breast
• 2 oz manchego
• ¼ cup pecans

Directions

• Step 1

  In a bowl, whisk together 4 tbsp olive oil, the mustard, red wine vinegar and a pinch of salt and pepper. Cut apple into bite-sized cubes. Add spinach, mixed greens and apple to the bowl and toss to combine. Set aside.

  In this recipe

  • ⅓ cup olive oil
  • 2 tbsp dijon mustard
  • 1 ½ tbsp red wine vinegar
  • 1 apple
  • 8 cups spinach
  • 4 cups mixed greens
• Step 2

  Pat chicken breasts dry with a paper towel and season with salt and pepper. Heat remaining 2 tbsp olive oil in a skillet over medium-high heat. Add chicken and cook about 6 minutes per side, until well browned and center registers 165 degrees F with a thermometer. Remove from skillet onto a cutting board and cover with foil. Let rest 5 minutes.

  In this recipe

  • ⅓ cup olive oil
  • 1 ½ lbs chicken breast
• Step 3

  Turn off the heat and add greens mixture to skillet, tossing briefly to wilt, about 30 seconds. Transfer to serving plate.

• Step 4

  Grate or shave manchego cheese. Slice chicken and arrange on top of salad. Sprinkle with pecans and manchego and serve immediately.

  In this recipe

  • 2 oz manchego
  • ¼ cup pecans