• Preheat the oven to 450˚F.
• Wash and dry all produce.
• Heat a large non-stick pan over medium.
• While the pan heats, line a plate with parchment paper.
• Measure 1 tbsp (2 tbsp) water into a small bowl or ramekin. Set aside.
• When the pan is hot, add walnuts. Toast for 3-4 min, stirring often, until light golden. (TIP: Keep your eye on walnuts so they don't burn.)

• To the pan, add brown sugar and measured water. Season with salt. Cook for 30 sec, stirring often, until sugar melts. Remove from heat.
• Transfer candied walnuts to prepared plate. (NOTE: Do not touch walnuts. They will be VERY hot.) Set aside to cool.
• Carefully wipe pan clean.

• Meanwhile, pat chicken dry with paper towels. Season with 1/2 tsp (1 tsp) garlic salt and pepper.
• Reheat the same pan over medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**

• Meanwhile, in a large bowl, whisk together cranberry spread, vinegar, mustard and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Set aside.
• Core and halve apple, then slice into 1/4-inch slices.
• To the bowl with dressing, add spring mix, apples and half the cheese. Toss to coat.

• Thinly slice chicken.
• Divide salad between plates. Top with chicken.
• Sprinkle remaining cheese and candied walnuts over top.

If you've opted to get chicken breats, prep in the same way the recipe instructs you to prep turkey breasts, omitting step to halve. Follow the rest of the instructions as written.