Autumn Chopped Chicken Salad

1: Cut chicken breasts in half lengthwise so you have 4 thin cutlets.

2: Season chicken cutlets on both sides with garlic salt and black pepper.

3: Place a large skillet over medium heat with 1 Tbsp olive oil.

4: Add chicken cutlets and sauté for 3-4 minutes per side or until fully cooked through.

5: Transfer to a cutting board and let chicken rest while preparing the salad, then slice the chicken into strips.

6: Meanwhile, in a medium dry skillet, toast pecans over medium heat for 5 minutes, tossing frequently until fragrant and lightly golden.

7: Remove from heat and cool to room temperature.

8: In a large mixing bowl, combine chopped romaine, sliced pears, dried cranberries, toasted pecans, crumbled feta, and cooked sliced chicken.

9: Combine dressing ingredients in a small mason jar. Cover with lid and shake vigorously to combine.

10: Drizzle balsamic vinaigrette over the salad, adding it to taste, then toss to combine.