Cranberry and Pepita Topped Salad with Chicken and Roasted Cauliflower over Baby Arugula

My hubby has perfected the art of cooking the perfect cast iron pan grilled chicken breast! It comes out so fantastic like it's from a restaurant all juicy and tender and flavorful so it's a staple for us either on a salad like this with a roasted veggie (cauliflower tossed in olive oil, salt & pepper, and garlic powder roasted at 400 till tender), some (10g) dried reduced sugar cranberries, and (8g) pepitas or with a couple of veggie sides like asparagus and roasted cauliflower! It always feels so special to eat!

For this salad I dressed baby arugula with Trader Joe's Orange Muscat Champagne Vinegar/Olive Oil/Salt/Pepper! Simple and easy to whip up and toss to coat!  For one bag or small box Baby Arugula I add to a extra large bowl 2 Teaspoons Olive Oil, 2 Teaspoons Trader Joe's Orange Muscat Champagne Vinegar, a sprinkle of salt and pepper to taste and whisk together and add the Baby Arugula on top then toss to thoroughly coat each leaf.  I divide between 2 plates top with roasted veggie of choice, (cauliflower tossed in olive oil, salt & pepper, and garlic powder roasted at 400 till tender), (10g) dried reduced sugar cranberries, (8g) pepitas, and the chicken sliced up in the amount I want or need usually 2-4oz.

Perfect Boneless Skinless Chicken Breast you can make in a skillet so you can get the fond in the bottom of the pan or in a Cast-Iron Grill Pan.  (Add 1/2-1 Tsp. Olive Oil heat on medium high till hot add chicken loosely cover with aluminum foil to keep in heat and let out steam for 3 minutes and 30 seconds, flip recover and cook for a second 3 minutes and 30 seconds (or until cooked through that time is usually perfection for us).  Remove from pan and let chicken rest on a warmed plate covered with aluminum foil for at about 5 minutes.

For the Cast-Iron Grill Pan, heat on high till hot, spray with High Heat Pam, put the chicken in for 30 seconds then flip to the other side for 30 seconds.  Flip one more time and reduce heat to medium and loosely cover with aluminum foil to keep in heat and let out steam for 3 minutes, flip again and recover and let cook for 3 more minutes or until done, again it's usually perfect for us just like this.  Remove from pan and let chicken rest on a warmed plate covered with aluminum foil for at about 5 minutes.