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Layered with flavor, this Maple Pecan Cran-Apple Salad with Lemon-Maple Vinaigrette is crisp and crunchy with a touch of creamy goat cheese for a decadent, yet healthy meal.
Toss chopped romaine with spinach. Add thinly sliced vidalia onions and apples. Top with craisins, salted maple pecans, and goat cheese.
Finish salad with Sweet and Tangy Seared Chicken Breast and Lemon-Maple Vinaigrette, if desired.
For the chicken:
Combine brown sugar, minced onion, minced garlic, lemon pepper, paprika, crushed red pepper flakes, and salt to create spice rub. Massage spice rub into chicken breast filets on both sides.
Preheat skillet on medium heat and add oil. When hot, add chicken and sear on each side for roughly 4–5 minutes or until cooked through. Remove chicken from skillet and place on a plate to rest.
For the vinaigrette:
Add lemon juice, olive oil, maple syrup, mustard, salt, and pepper to a small bowl. Whisk until well combined. Any extra dressing can be stored in the fridge for up to 2 weeks.
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