Harvest Chicken, Spinach & Feta Salad
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.
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
Chicken Cutlets
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
Instructions
• 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°.
