INGREDIENTS:

1/3 lb. Chicken breast

1 Romaine heart

1 1/2 tablespoon extra virgin olive oil

1/2 tablespoon white wine vinegar

Dry cranberry

Salt/pepper

Pumpkin and sunflower seeds

Toasted halves almonds 

STEPS:

Preheat the oven 375 Degree F.Dry the chicken breast with paper towel and season with salt and freshly ground pepper.In cast iron pan over medium-high heat, wait till smokey hot then drizzle a little bit of olive oil and start searing the chicken breast  on both sides until golden brown.Move to a baking sheet and finishing cooking on the preheated oven until the thickest part of chicken registers 165 degree. Let rest before serving.In medium bowl, beat salt, olive oil and white vinegar with whisk until well blended, then toss the romaine heart with the dressing.Put the tossed romaine on plates and top with the pomegranate, dry cranberry, pumpkin and sunflower seeds and finally top with the chicken breast cut in slices.