Ingredients
Method
1. Cook the Chicken
- In a skillet over medium heat, add 1 tbsp olive oil. Season chicken breasts with garlic, Italian seasoning, salt, and pepper. Sauté for about 6–7 minutes per side, or until golden brown and cooked through (internal temp of 165°F/74°C). Let rest for 5 minutes, then dice or slice into bite-sized pieces.
2. Prep the Salad
- While the chicken is cooking, chop the tomatoes, cucumber, celery, apple, and avocado. Quarter the hard-boiled eggs. Roughly chop the pecans and measure out the cranberries.
3. Assemble
- In a large bowl or on a platter, layer all ingredients. Start with the chopped veg and fruit, followed by the egg and chicken. Sprinkle with pecans and cranberries.
4. Dress & Serve
- Drizzle with olive oil, season with salt and pepper, and toss gently if desired. Serve immediately while the chicken is warm for a satisfying contrast of textures and temperatures.