Ingredients:
• 4 boneless, skinless chicken breasts
• 3 tsp olive oil
• 1/3 cup balsamic vinegar
• 1/2 cup chicken stock
• 2 tbsp sugar
• 1 clove garlic, crushed
• 1 tsp dried Italian seasoning

Balsamic Vinaigrette:
• 1/4 cup balsamic vinegar
• 2 tsp dark brown sugar, optional
• 1 tbsp chopped garlic
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 cup olive oil

Salad:
• 4 cups baby spinach leaves
• 1 tbsp dried cranberries
• 1 tbsp chopped salted pecans
• 1/2 apple, cored and diced
• 1 tbsp diced red onion
• 2 tbsp grated carrot
• 1/2 avocado, peeled and diced

Method:
Set chicken in a shallow bowl. Add combined vin­egar, chicken stock, sugar, garlic and seasoning. Marinate chicken 10 minutes on each side. Rem­ove chicken and set marin­ade aside. Mix vinaigrette ingredients in small bowl and chill.

Place marinade in small saucepan and bring to a boil. Reduce heat to low and simmer. Assemble spinach, cranberries, pecans, apple, onion, carrot and avocado on plates and chill.

Briefly heat olive oil in a large skillet over medium-high heat. Add chicken, and cook each breast 4 minutes each side (or until browned). Add marinade to skillet and continue cooking 3-4 min­utes, turning breasts until cooked through. Pour vinaigrette on salad then top with warm chicken. Serve.

Serves 4

Prep Time: 20 minutes
Cook Time: 10 minutes

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