Cooking Instructions
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Step 1
Cut
Cherry Tomatoes (140 g)
in half lengthwise. Slice
Radishes (1 bunch)
into 1/4 inch rounds. Zest orange.
Step 2
In a small bowl, juice 1 tablespoon of
Orange (1)
Take out the seeds and set aside.
Step 3
To make the dressing, add orange juice, 1/2 teaspoon of orange zest, the
Red Wine Vinegar (10 mL)
Fresh Blueberries (1 pckg)
,
Granulated Sugar (1 pckg)
,
Greek Yogurt (30 g)
, and salt. Blend together until smooth.
Step 4
Pat
Chicken Breast (1)
dry and season with 1/4 teaspoon each of salt and pepper.
Step 5
In a medium saute pan over medium-high heat, add 1 teaspoon of olive oil. When the oil is hot, add the chicken and sear on each side for 4 minutes. Remove from heat to cool.
Step 6
Once cooled, slice chicken on a diagonal and set aside.
Step 7
In a medium bowl, combine
Fresh Baby Spinach (115 g)
red cherry tomatoes , radishes and the remaining blueberries.
Step 8
Drizzle with dressing and toss gently until well combined.
Step 9
Divide the salad between two plates. Place half the chicken on each plate. Sprinkle with only half the
Goat Cheese (55 g)
and half the
Roasted Pecan Halves (15 g)
.
