The perfect salad packed with all the fall flavors.
2 tbsp ghee
2 chicken breasts
Salt and pepper
2 heads romaine lettuce
2 handfuls fresh baby spinach leaves
1/2 cup Pomegranate seeds
2 pears (halved and pitted, then chopped or sliced)
Start by slicing each breast into two pieces: Place chicken breasts on a cutting board and with your hand flat on top of each breast, use a sharp knife to slice through the breasts. Now, place chicken breasts between two large pieces of cling wrap and pound using a mallet or a rolling pin to flatten. Season with salt, pepper and jerk seasoning and set aside.
Now, heat ghee in a large castiron skillet. Sear chicken for 3-5 minutes on each side until cooked through. Remove chicken from skillet, transfer to a cutting board and let them rest while you put the salad together.
For the salad, start by washing, drying and chopping romaine lettuce leaves to your desired size. Add lettuce to a large bowl with spinach. Then, add pears and pomegranate seeds. Toss salad with balsamic dressing and serve with chicken breasts sliced or diced into bite-size pieces.
For meal-prepping, cook chicken, and store in an airtight container. Then wash, dry and chop lettuce leaves and store in a ziplock bag (same with spinach leaves). Store pomegranate seeds and dressing in mason jars, and leave pears whole until ready to use.