Harvest Steak, Spinach & Feta Salad
with Pear, Pecans & Creamy Balsamic Dressing
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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 serving of protein food in this product is high in protein.
See nutrition information for total fat, cholesterol, and sodium content.
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
10 ounce
Bavette Steak
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
Cooking Steps
• 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.
Beef is fully cooked when internal temperature reaches 145°.
