Sauteed chicken breasts with warm fall salad & manchego
- 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
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.
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.
Turn off the heat and add greens mixture to skillet, tossing briefly to wilt, about 30 seconds. Transfer to serving plate.
Grate or shave manchego cheese. Slice chicken and arrange on top of salad. Sprinkle with pecans and manchego and serve immediately.