Ensalada de otoño con pollo

Ingredientes

• 1 Pound chicken breasts (2 large, trimmed and halved lengthwise)
• 1/2 Teaspoon garlic powder
• 1/2 Teaspoon kosher salt
• 1/2 Teaspoon black pepper (freshly cracked)
• 1 Tablespoon olive oil
• 2 Cups kale
• 2 Cups arugula
• 2 pears (ripe, cored and sliced)
• 2 apples (Honeycrisp, cored and sliced)
• 1/4 Cup dried cranberries
• 1/2 Cup almonds (sliced)
• 1/2 Cup feta cheese (crumbled)
• 3/4 Cup mayonnaise
• 3 Tablespoons balsamic vinegar
• 1 Tablespoon Dijon mustard
• 1 Teaspoon olive oil
• 1/2 Teaspoon garlic powder
• 1/4 Teaspoon kosher salt
• 1/4 teaspoon black pepper (freshly cracked)
• 1 Tablespoon honey

Preparación

1. 1

   Season the chicken with garlic powder, salt and black pepper on both sides.

2. 2

   Heat the olive oil in a large skillet over a medium-high heat.

3. 3

   sauté: Add the chicken and cook for 6 to 8 minutes on one side. Flip and continue cooking for another 6 to 8 minutes, or until the internal temperature reaches 165°F.

4. 4

   slice: Remove the chicken from the skillet and let it rest for 5 minutes before slicing.

5. 5

   whisk: In a mixing bowl, whisk together the dressing ingredients until smooth.

6. 6

   assemble: Add the kale and arugula to a serving bowl or platter. Top it with the sliced pears, apples, cranberries, almonds, feta cheese, and sliced chicken.

7. 7

   Serve the creamy balsamic vinegar dressing alongside the salad to keep the ingredients crisp and fresh.