Apple Cider-Chicken Salad

5
Total Time
1 hr 10 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
Here’s a marvelous meal in a bowl: The chicken’s moist and flavorful, and the salad has a wonderful balance of salty and sweet.

Ingredients

apple cider vinegar

4 Tbsp, divided

chives

2 Tbsp, fresh, chopped, divided

Dijon Mustard

4 tsp, divided

kosher salt

1 tsp, divided

black pepper

½ tsp, freshly ground, divided

uncooked boneless skinless chicken breast(s)

16 oz

olive oil

1 Tbsp

mixed greens

10 cup(s)

fresh apple(s)

1 large, red-skinned, halved, thinly sliced

chopped pecans

cup(s), toasted

blue cheese

¼ cup(s), crumbled

Instructions

  1. In a wide shallow bowl, whisk together 2 tablespoons vinegar, 1 tablespoon chives, 1 tablespoon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper; add chicken and turn to coat. Cover chicken and marinate in refrigerator, turning chicken once or twice, about 30 minutes.
  2. Preheat oven to 350°F.
  3. 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 165°F, about 20 to 25 minutes. Let chicken cool slightly and then transfer to a cutting board; cut diagonally into thick slices.
  4. Meanwhile, in a glass cup or bowl, whisk together remaining 2 tablespoons vinegar, oil, remaining teaspoon mustard, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper; set aside.
  5. When ready to serve, in a large serving bowl, combine greens, apple, pecans and blue cheese; drizzle with 2 tablespoons vinaigrette and toss to coat.
  6. Place chicken over salad. Stir any juices from baking dish into remaining vinaigrette and drizzle over chicken; garnish with remaining tablespoon chives. Yields about 2 1/2 cups salad and 3 ounces chicken per serving.

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