Servings: 2-4 salads

Prep Time: 15 mins

Cook Time: 20 mins



  • 2 uncooked chicken breasts
  • 2 tbsp. unsalted butter
  • Salt and pepper, to taste
  • 1 head butter lettuce
  • 1 nectarine, sliced into wedges
  • 1 watermelon radish (sub 3-4 red radishes), sliced very thin
  • 1 cup heirloom cherry tomatoes, halved
  • ½ cup feta cheese
  • 1 hass avocado, sliced

For the Maple-Fennel Dressing

  • ½ cup olive oil
  • ¼ cup Coombs Family Farms Pure Maple Syrup
  • 2 tbsp. fennel bulb, finely diced
  • 1 lemon, zested and juiced
  • Salt and pepper, to taste



  1. Heat a cast iron skillet (or nonstick pan) over medium heat. Add butter to the pan and allow it to melt. Meanwhile, season both sides of your chicken breasts generously with salt and pepper.
  2. Add chicken to the pan and let cook on one side for 7 minutes before flipping. Cook on the second side until the chicken is cooked through (about 10 minutes more, depending on the size of the breast.)
  3. Meanwhile chop, slice and dice all of your vegetables. Divide butter lettuce, radish, cherry tomatoes, feta cheese, and avocado between 2-4 bowls (depending on how big of a salad you want to make.)
  4. When your chicken is fully cooked, remove it from the pan and let it rest for 5 minutes before slicing it into bite-sized pieces.
  5. While the chicken is resting, add all Maple-Fennel Dressing ingredients to a Mason jar or container with a secure lid. Shake vigorously.
  6. Divide chicken between your bowls, and spoon dressing on top of the salads. Serve and enjoy!