Ingredients
For the Balsamic Glazed Chicken:
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey or maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt & black pepper, to taste
For the Pear & Walnut Salad:
- 1–2 ripe pears, thinly sliced
- 4 cups mixed greens (spinach, arugula, or spring mix)
- ¼ cup walnuts, toasted
- ¼ cup feta or goat cheese, crumbled
- 2 tbsp dried cranberries (optional)
Simple Salad Dressing:
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt & pepper, to taste
Instructions
1. Prepare the Chicken:
- In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add chicken breasts and cook for 5–6 minutes per side, until golden and nearly cooked through.
- Pour the balsamic glaze over the chicken.
- Continue cooking for 2–3 minutes, spooning the glaze over the chicken until thickened and glossy.
- Remove from heat and let rest for a few minutes before slicing.
2. Make the Salad:
- In a bowl, combine mixed greens, sliced pears, toasted walnuts, and cranberries.
- Whisk together the simple dressing ingredients.
- Drizzle dressing over the salad and toss gently.
- Top with crumbled feta or goat cheese.
3. Serve:
Plate the salad and add sliced balsamic glazed chicken on top or on the side.
Finish with an extra drizzle of glaze if desired.
Optional Add-Ons
- Add sliced red onion for sharpness
- Sprinkle pumpkin seeds or sunflower seeds
- Swap pears for apples when out of season
- Add avocado for creaminess
