Cranberry-Chicken Chopped Salad

Preheat oven to 400º

Cover chicken breasts with enough oil to coat. Season with dried spices.

Heat enough oil to cover the bottom of a cast iron or oven-safe pan. Sear the breasts with the "skin side" down for about 2 minutes, or until nicely caramelized and breasts lift easily out of the pan.

Sear the other side for 1 minute, and place pan in the oven and cook until chicken reaches 165°, about 8 minutes.

Let chicken rest 5 minutes before cutting into a medium dice.

Whisk together mayonnaise, cranberry simple syrup, lime zest and juice, salt, and pepper.

In a mixing bowl, combine chicken, bacon, goat cheese, cilantro, lettuce, shallots, and fresno peppers. Add a pinch of salt pepper. Add enough dressing to coat. Toss to combine.

Save extra dressing for up to a week on the fridge.

Variations; apple, apple cider, apple cider vinegar, creme fraiche, sour cream, crushed pepper flakes, parsely, jalapeño, poblano, ancho chile, chipotle, apricot, cinnamon, chestnuts, beets, cinnamon, clove, allspice, pumpkin, brie, feta, parmesean, romano, dates, currants, figs, dates, ginger, hazelnut, lemon, orange, maple, nutmeg, almond, pistachios, pecans, walnuts, macadamia nuts, dried cranberries, pearl onion, pear, pomegranate, pears, pumpkin seeds, peanuts, raisins, raspberries,

Sea salt, acorn squash, butternut squash, sweet potatoes, watermelon, carrots, balsamic vinegar, red wine vinegar, pomegranate vinegar