<b>Apple Cider-Chicken Salad</b>
7 SmartPoints
Prep time: 45 min
Cook time: 20 min
Serves: 4
Here’s a marvelous meal in a bowl! Enjoy this filling salad for dinner.
Ingredients
Instructions
Interested in joining Weight Watchers?
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.