4 servings
35 min
Ingredients:
55 grams Mayonnaise (or vegan mayo)
30 grams Dijon Mustard
567 grams Chicken Breast (boneless,
skinless)
Sea Salt & Black Pepper (to taste)
240 grams Baby Spinach
2 Pears (medium, seeds removed, chopped)
72 grams Sliced Almonds
Directions:
1. Preheat the oven to 400oF (205oC). In a bowl, mix together the mayonnaise and
dijon mustard.
2. Place the chicken on a baking sheet and season with salt and pepper. Coat the
chicken in the mayo-dijon mixture. Bake for about 25 to 30 minutes, or until
cooked through. Let rest for five minutes before slicing.
3. Arrange the sliced chicken breast and spinach onto plates. Top with the
chopped pear and almonds. Enjoy!
Notes:
Left overs: Refrigerate in an airtight container for up to three days.
Serving Size: One serving equals approximately five ounces of chicken and three cups of
salad.
More Flavor: Top the salad with olive oil or your dressing of choice.
Additional Toppings: Add feta cheese, raisins, or cranberries to the salad.
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