Fresh water peaches
Ingredients
Fresh water peaches
Start by adding chicken breast into a bowl with balsamic dressing. Stir until chicken in fully coated in dressing. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
Next, add pecans into a bowl with maple syrup, melted coconut oil, cinnamon, and salt. Stir together until pecans are evenly coated.
Pour the pecans onto a parchment paper lined baking sheet. Spread out evenly.
Bake the pecans at 325° for about 12-14 minutes. Keep an eye on them because they can burn easily! When they're done, remove the pan from the oven and let them cool completely.
Next, add chicken breast into a pre-heated frying pan. Cook for about 6-8 minutes on each side. (Depending on how thick the chicken is.) To lock in moisture, cover the pan after you flip the chicken.
Then, thinly slice green apples. I like to cut the apple around the core and then slice each quarter the long way.
To assemble the salad, add spring mix to a large serving bowl. Top the spring mix with cooled candied pecans, green apple slices, and chopped balsamic chicken. Serve with balsamic dressing!
FRESH WATER PEACHES
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