Now You're Cooking: Chicken, apple pear and cheddar cheese crisp salad

Chicken breast, cooked, sliced - 1 breast

Baby field greens - 1 L.

Honey vinaigrette - 2 tbsp.

Candied pecans - 1/4 cup

Apple pears, sliced - 1 each

Cheddar cheese crisp - 2 each

Place the greens in two bowls and then drizzle with the vinaigrette. Top with apple pears, candied pecans and cheddar cheese crisp.

Other instructions

Cheddar Cheese Crisp

Separate ¼ cup of shredded cheddar cheese into 2 piles on some parchment paper. Make sure they will not touch each other when they melt. Bake at 350 for about 8 minutes. Remove from oven and let cool.

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