Elevated Dinners, Impressively Easy
You asked, and we delivered: It’s time for another stellar entry in our Fast & Fresh family of 15-minute recipes! 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.
Allergens
Utensils
Tags
Chicken Cutlets
10 ounce
Bold & Savory Steak Spice
1 tablespoon
Pear
1 unit
Spinach
5 ounce
Creamy Balsamic Dressing
3 ounce
Dried Cranberries
1 ounce
Pecans
0.5 ounce
Croutons
2 unit
Feta Cheese
0.5 cup
Cooking Oil
Salt
Pepper
• Pat chicken* dry; season all over with Bold and Savory Steak Spice, salt, and pepper. • Drizzle oil in a hot large pan. Add chicken; cook until browned and cooked through, 5-7 minutes per side. TIP: Lower heat if chicken begins to brown too quickly. • Transfer chicken to a cutting board to rest.
• While chicken cooks, wash and dry produce. • Halve, core, and thinly slice pear.
• In a large bowl, toss spinach with dressing until evenly coated. Taste and season with salt and pepper if desired.
• Add pear, cranberries, pecans, croutons, and cheese 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 salad with chicken and serve. ***Chicken is fully cooked when internal temperature reaches 165°.***
690
kcal
Calories
35
g
Fat
8
g
Saturated Fat
50
g
Carbohydrate
25
g
Sugar
6
g
Dietary Fiber
40
g
Protein
140
mg
Cholesterol
990
mg
Sodium
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