Ingredients
The following ingredients have 2 Servings
- 2 (6) ounce chicken cutlets, or thin boneless chicken breasts
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon smoked or plain paprika
- 1/8 teaspoon granulated garlic or garlic powder
- 2 teaspoons light flavored olive oil
- 6-8 ounces spring mix
- 2-4 small mandarin oranges, peeled and sectioned
- 2/3 cup roasted beet, chopped bite-size
- 1/4 cup red onion, very thinly sliced
- 1/4 cup walnuts, plain or candied
- 4 ounces goat cheese
- 2 tablespoons sultana or plain raisins
- 1/4 cup White Balsamic Vinaigrette
Instruction
- Season the chicken generously on both sides with salt, pepper, paprika, and garlic. Warm a grill pan or stainless skillet over medium-high heat. Add the oil and swirl to coat.
- Add the chicken to the hot pan and let cook for 2-3 minutes without touching. When the chicken has browned, flip and cook an additional 2 minutes until just cooked through. Be careful not to overcook. Remove to a plate.
- Place the spinach, oranges, beets, onion, walnuts, goat cheese, and raisins on a platter or in a large bowl. Thinly slice the cooked chicken and add to salad. Drizzle with vinaigrette and toss to combine. Enjoy!
