Apple Cider-Chicken Salad
Prep time: 45 min
Cook time: 20 min
Here’s a marvelous meal in a bowl! Enjoy this filling salad for dinner.
60 ml (4 Tbsp) apple cider vinegar, divided
30 ml (2 Tbsp) fresh, chopped chives, divided
20 ml (4 tsp) Dijon mustard, divided
5 ml (1 tsp) kosher salt
2 ml (1/2 tsp) freshly ground black pepper, divided
450 g (1 lb) boneless, skinless chicken breast
15 ml (1 Tbsp) olive oil
2.5 L (10 cups) mixed greens
1 large red apple, halved, thinly sliced
75 ml (1/3 cup) chopped, toasted pecans
60 ml (1/4 cup) crumbled blue cheese
In a wide bowl, whisk 30 ml (2 Tbsp) vinegar, 15 ml (1 Tbsp) chives, 15 ml (1 Tbsp) mustard, 2 ml (½ tsp) salt, and 2 ml (½ tsp) pepper; add chicken and turn to coat. Cover chicken and marinate in refrigerator, turning chicken once or twice, about 30 minutes.
Preheat oven to 180°C (350°F). Remove chicken from marinade and place in a baking dish; discard marinade. Cover chicken with foil; bake until chicken is just cooked through and reaches an internal temperature of 75°C (165°F), about 20 to 25 minutes. Let chicken cool slightly and then transfer to a cutting board, reserving pan juices; cut diagonally into thick slices.
Meanwhile, whisk together remaining vinegar, oil, mustard, salt, and pepper; set aside.
When ready to serve, in a large serving bowl, combine greens, apple, pecans, featured recipe and blue cheese; drizzle with 30 ml (2 Tbsp) vinaigrette and toss to coat.
Place chicken over salad. Stir any juices from baking dish into remaining vinaigrette; drizzle over chicken; garnish with remaining 15 ml (1 Tbsp) chives. Yields about 625 ml (2½ cups) salad and 85 g (3 oz) chicken per serving.
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