Ingredients

• 2 , 5 ounce
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 , 8 ounce
• 2 medium Fuji apples - peeled , cored, and chopped
• 0.5 cups dried cranberries
• 0.5 cups glazed pecans
• 0.25 cups shredded Parmesan cheese
• 3 medium green onions , thinly sliced
• 0.5 cups balsamic vinaigrette salad dressing , or to taste

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat a skillet over medium heat. Add olive oil when the pan is hot. Add chicken and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow chicken to rest for 10 minutes, then slice into strips.
3. 3 Toss salad greens, apples, cranberries, pecans, Parmesan cheese, and green onions together in a large bowl until well blended. Top with chicken and serve with balsamic vinaigrette dressing.

Nutrition per serving