If you are marinating and cooking the chicken, combine all marinade ingredients in a ziplock bag and store in fridge for a minimum of 2 hours, up to 2 days.
Preheat a saute pan over medium heat and cook for 5-8 minutes per side or until chicken reaches internal temperature of 165°F. Set aside to cool and slice on the bias.
In a small bowl, combine all vinaigrette ingredients and whisk until emulsified. We like to gently warm the maple syrup to create a warm spiced vinaigrette to pour over the crispy salad! Set aside for later.
On a large serving platter, or in a large salad bowl, toss the salad ingredients in the vinaigrette until coated.
Garnish with fresh herbs, pomegranate seeds and candied pecans! Serve and enjoy.
Ingredients
Directions
If you are marinating and cooking the chicken, combine all marinade ingredients in a ziplock bag and store in fridge for a minimum of 2 hours, up to 2 days.
Preheat a saute pan over medium heat and cook for 5-8 minutes per side or until chicken reaches internal temperature of 165°F. Set aside to cool and slice on the bias.
In a small bowl, combine all vinaigrette ingredients and whisk until emulsified. We like to gently warm the maple syrup to create a warm spiced vinaigrette to pour over the crispy salad! Set aside for later.
On a large serving platter, or in a large salad bowl, toss the salad ingredients in the vinaigrette until coated.
Garnish with fresh herbs, pomegranate seeds and candied pecans! Serve and enjoy.
