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.
Allergens
Utensils
Tags
Bavette Steak
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 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°.***
790
kcal
Calories
49
g
Fat
14
g
Saturated Fat
50
g
Carbohydrate
24
g
Sugar
6
g
Dietary Fiber
37
g
Protein
125
mg
Cholesterol
970
mg
Sodium
with Pear, Pecans & Creamy Balsamic Dressing
with Pear, Pecans & Creamy Balsamic Dressing
with Pear, Pecans & Creamy Balsamic Dressing
with Kale, Grape Tomatoes & Pickled Shallot
with Kale, Grape Tomatoes & Pickled Shallot