Preheat a large skillet over medium heat.
Rub both sides of the chicken with 1 tbsp. of the Olíva! Persian Lime Olive Oil.
Season both sides with salt and pepper.
When the skillet is fully heated, add the remaining 2 tbsp. of Olíva! Persian Lime Olive Oil.
Sauté the chicken for approximately 4 minutes each side depending on the size of the chicken breasts.
Set aside for later. You can serve your chicken sliced or as a whole breast.
Lets make the dressing!
Combine the Olíva! EVOO and the Pomegranate Quince White Balsamic until emulsified.
Add the greek yogurt and mix until combined.
Add the remaining ingredients and set aside!
In a large mixing bowl, add the spring mix and arugula.
Toss in the oranges, onions, snap peas and radishes.
Pour the dressing over the salad and mix gently.
Top with the manchego cheese and sliced chicken.
Serve immediately!
Ingredients
Directions
Preheat a large skillet over medium heat.
Rub both sides of the chicken with 1 tbsp. of the Olíva! Persian Lime Olive Oil.
Season both sides with salt and pepper.
When the skillet is fully heated, add the remaining 2 tbsp. of Olíva! Persian Lime Olive Oil.
Sauté the chicken for approximately 4 minutes each side depending on the size of the chicken breasts.
Set aside for later. You can serve your chicken sliced or as a whole breast.
Lets make the dressing!
Combine the Olíva! EVOO and the Pomegranate Quince White Balsamic until emulsified.
Add the greek yogurt and mix until combined.
Add the remaining ingredients and set aside!
In a large mixing bowl, add the spring mix and arugula.
Toss in the oranges, onions, snap peas and radishes.
Pour the dressing over the salad and mix gently.
Top with the manchego cheese and sliced chicken.
Serve immediately!
