Chicken lunch - Spinach, Pear, Pecan, Salad & pan chicken breast (herbs, fig, green apple, asiago cheese)

baby spinach, toss with balsamic dressing (Kraft or other), crumbled goat cheese, toasted pecan halves, dried cherries and diced pear.  I toss the Spinach with the dressing.  Add the other ingredients on top.  Cut the pear at the last minute before serving so it does not go brown. Lots of variations on line. I choose the 5 star rated ones.

I made up the recipe and liked it. For 14 small red potatoes,  I boiled them whole, until tender (fork test). I pushed them flat with a fork. The topping is 30 mL cottage cheese, smashed, 30 mL sour cream, 30 mL parmesan cheese, fresh ground pepper, stir together. Scoop onto the smashed potato, sprinkle with chopped chives.  An alternative would be top with your favourite Boursin cheese!

The potato topping is on the left.  The fig slices and asiago cheese are for the chicken. The basil can be added onto the chicken.

Not the best colour.  You should be able to see the basil.  I used a chicken herb blend  (thyme, rosemary, garlic, onion,) on the chicken and pan fried it in Olive oil (I cut fresh chicken breast in 1/2 so they lay flat and cook quickly.  After browning both sides, I top with sliced fig, green apple slice, and asiago cheese.  I served with the potatoes and the spinach salad.