Harvest Chicken and Fruit Salad recipe

2 chicken breasts

6 cups fresh spinach

1 cup fresh pineapple, cubed

2 persimmons or oranges, sliced

1 cup dried cranberries

1 cup pecans, halved

1/2 cup crumbled feta cheese (optional)

2 tablespoons olive oil

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon dried herbs (thyme or rosemary)

1 teaspoon salt

3 tablespoons olive oil

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

Salt and pepper to taste

Season

Grill or pan-sear for 6-7 minutes per side until cooked through

Let rest for 5 minutes before slicing

Wash and dry spinach leaves

Cut pineapple into 1-inch cubes

Slice persimmons or oranges

Toast pecans in a dry pan until fragrant (optional)

Whisk together olive oil, balsamic vinegar, honey, and Dijon

Season with salt and pepper to taste

Layer spinach in a large bowl or platter

Arrange sliced chicken, fruits, and pecans

Drizzle with dressing

Top with feta if using.

Tips and Variations

1. Use leftover chicken: Shredded or diced cooked chicken works perfectly in this recipe.
2. Mix and match fruits: Apples, grapes, and pineapple are a great combination, but feel free to add your favorite fruits.
3. Add some crunch: Incorporate chopped nuts or seeds, like walnuts or pumpkin seeds, for added texture.
4. Change up the greens: Use spinach, kale, or arugula instead of mixed greens for a different flavor.
5. Make it a meal prep: Prepare the salad ingredients separately and assemble just before serving.

Nutritional Information (per serving)

 Calories: 350-400
Protein: 35-40g
Fat: 10-12g
Saturated Fat: 2.5-3g
Cholesterol: 60-70mg
Carbohydrates: 30-35g
Fiber: 5-7g
Sugar: 20-25g
Sodium: 200-250mg