Harvest Chicken, Spinach & Feta Salad
with Pear, Pecans & Creamy Balsamic Dressing
It’s time for another super easy 15-minute recipe! This simple, hearty salad is packed with comforting fall flavors and crisp textures for a light, satisfying meal. Start by seasoning chicken cutlets with our bold, savory steak seasoning, then searing them to a deep golden brown. Nestle it atop a vibrant salad of fresh spinach tossed with juicy sliced pear, tangy-sweet dried cranberries, nutty pecans, crispy croutons, and tangy feta in a creamy balsamic dressing.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Chicken Cutlets
1 tablespoon
Bold & Savory Steak Spice
1 unit
Pear
5 ounce
Spinach
3 ounce
Creamy Balsamic Dressing
(Contains: Eggs)
1 ounce
Dried Cranberries
½ ounce
Pecans
(Contains: Tree Nuts)
2 unit
Croutons
(Contains: Milk, Wheat)
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Pat chicken* dry with paper towels; season all over with Steak Spice, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer to a cutting board to rest.
• While chicken cooks, wash and dry produce. • Halve, core, and thinly slice pear.
• Add spinach and dressing to a large bowl; toss to coat. Taste and season with salt and pepper if desired.
• Add pear, cranberries, pecans, croutons, and feta to bowl with spinach; toss to combine. TIP: Add a drizzle of olive oil if salad seems dry. • Slice chicken crosswise. • Divide salad between bowls. Top with chicken and serve.
Poultry is fully cooked when internal temperature reaches 165°.
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