Nutrition Facts

Instructions

• STEP 1

  Preheat a skillet over medium-high heat.

• STEP 2

  While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season with spices on both sides.

  • ¾ lb chicken breasts, boneless skinless
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 3

  Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and pan-fry until golden and cooked through, 3-4 minutes per side. Remove to a plate and set aside.

  • 2 tsp extra virgin olive oil

• STEP 4

  Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

  • ½ English cucumber
  • 1 (6 oz) pkg blackberries
  • 1 (5 oz) pkg baby arugula

• STEP 5

  Using a clean cutting board, trim and halve cucumber lengthwise, then cut crosswise into thin half-moons. Place in a medium bowl.

• STEP 6

  Roughly chop walnuts. Add to the bowl with the cucumber.

  • ¼ cup walnuts

• STEP 7

  Drain and roughly chop artichoke hearts. Add to the bowl along with the blackberries, arugula, and vinaigrette; toss to combine the salad.

  • 1 (6 oz) jar artichoke hearts, marinated
  • ¼ cup balsamic vinaigrette

• STEP 8

  Slice chicken into strips.

• STEP 9

  To serve, divide salad between plates or bowls; top with chicken, then crumble goat cheese over top. Enjoy!

  • ½ (4 oz) log goat cheese