Ingredients:

  • 1.5 lbs chicken breast, sliced into thin medallions
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp dried oregano
  • 6 cups spring mix or arugula
  • 2 large Honeycrisp apples, cored and thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup toasted walnuts
  • 1/4 red onion, paper-thinly sliced
  • 1/3 cup extra virgin olive oil
  • 3 tbsp aged balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp maple syrup
  • 1 clove garlic, grated

Instructions:

  1. Slice the 1.5 lbs chicken breast into thin, even medallions.
  2. Season the meat thoroughly with 1/2 tsp sea salt, 1/4 tsp cracked black pepper, and 1/2 tsp dried oregano.
  3. Heat 1 tbsp extra virgin olive oil in a large skillet over medium high heat until it shimmers and swirls easily.
  4. Sear the medallions for 3 to 4 minutes per side until a golden brown crust forms and the center is opaque.
  5. Remove the chicken from the pan and let it rest on a cutting board for at least 3 minutes to lock in the juices.
  6. Grate 1 clove of garlic into a small bowl or jar using a microplane.
  7. Combine the 1/3 cup EVOO, 3 tbsp balsamic vinegar, 1 tbsp Dijon, and 1 tbsp maple syrup with the garlic.
  8. Whisk or shake vigorously until the liquid becomes a thick, glossy, and unified sauce.
  9. Toss the 6 cups spring mix or arugula with half of the dressing in a large bowl until every leaf has a faint, velvety sheen.
  10. Layer the sliced Honeycrisp apples, 1/4 sliced red onion, 1/2 cup toasted walnuts, and 1/2 cup crumbled feta over the greens, then top with the warm chicken and remaining dressing.