Chicken Avocado Pear Salad
Spring is in the air! …are you feeling it? This salad screams Springtime…the honey mustard dressing + sliced avocado is Makes 2 servings
- 2 skinless, boneless chicken breasts, cut into halves
- 1 Tbsp chopped rosemary
- 4-6 cups mixed salad greens
- 1 avocado, pitted and sliced
- 1 fresh pear, sliced
- 2 green onions, sliced
- ¼ cup raw walnuts
- 2 Tbsps dried cranberries
For the honey mustard dressing:
- ¼ cup prepared yellow mustard, yellow or Dijon
- 2 Tbsp extra virgin olive oil
- 3 Tbsp raw honey
- 2 Tbsp fresh lemon juice
- ½ tsp ground cumin
- ½ tsp sea salt
Preheat a medium skillet over medium-high heat. Once hot, add 1 Tbsp of oil and cook the chicken for about 5 minutes on each side until browned.
Sprinkle the chopped rosemary onto the chicken, cover the skillet, lower the heat and let the chicken cook until cooked throughout.
Meanwhile, assemble the salad in a large bowl or 2 small ones, with the salad greens, topped with the sliced avocado, pears, onions, cranberries and walnuts.
To make the dressing, add all the ingredients to a jar, fit with a tight lid and shake until well combined.
Slice the chicken and add to the salad. Serve with honey mustard dressing.