Chicken breasts are drizzled in olive oil and then crusted with panko and parmesan cheese with Italian herbs and cooked until crispy on the outside. Yukon gold potatoes are boiled and almond milk, a little butter and garlic are warmed to infuse the garlic into the mixture and then it is added to the potatoes and hand mashed. Mixed greens, toasted pecans, dried cranberries and crumbled blue cheese, take a bath in a champagne dressing that has honeycrisp apple chunks marinading in it, to create a perfect winter salad to accompany the chicken and potatoes.

To reheat: Chicken and potatoes are microwave ready and just take the dressing with the apple and drizzle onto the salad, toss and enjoy.