To make the dressing, combine the
Mango-Peach Preserves (2 Tbsp)
White Wine Vinegar (2 Tbsp)
Dijon Mustard (1 Tbsp)
together in a small bowl and whisk to combine. While whisking, slowly pour in the
Extra-Virgin Olive Oil (1/4 cup)
and whisk until emulsified. Season with
Salt (to taste)
Ground Black Pepper (to taste)
and set aside.
Preheat the oven to 400 degrees F (200 degrees C). Grease the baking dish with 1 Tbsp of
Extra-Virgin Olive Oil (1 1/2 Tbsp)
to prevent sticking. Cut a piece of parchment paper that is slightly larger than the baking dish and brush one side with the remaining olive oil.
Boneless, Skinless Chicken Breasts (4)
dry with paper towels. Season each chicken breast with
Kosher Salt (3/4 tsp)
Ground Black Pepper (1/2 tsp)
and then brush 1 Tbsp of the
Mango-Peach Preserves (1/4 cup)
over each breast. Place the chicken in the prepared baking dish and tuck the
wedges around the chicken. Cover with the parchment paper, oiled side down.
Transfer the baking dish to the oven and bake until the chicken is cooked through and reaches an internal temperature of 160 degrees F (71 degrees C), 30 to 35 minutes.
While the chicken is cooking, assemble the salad. Place the
Baby Greens (9 1/2 cups)
in a large bowl. Top with
Red Onion (1/2)
Candied Pecans (1 cup)
. Dress the salad and toss gently to combine. Divide the salad among four dinner plates.
Slice the chicken breasts across the grain and place one breast on top of each plate. Serve warm or at room temperature.