Apple, White Cheddar, and Grilled Chicken Salad

Name: Apple, White Cheddar, and Grilled Chicken Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: ½ cup olive oil; ½ cup honey; ½ cup apple cider vinegar; ¼ cup mustard; 1 ½ teaspoons kosher salt; 1 ½ teaspoons freshly ground black pepper; about 1.25 pounds boneless skinless chicken breasts; about 6 cups lettuce; 1 large apple; 1 cup aged white cheddar; ½ cup dried orange-flavored cranberries; ½ cup nuts

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
1015 kcal
Course
Salad
Cuisine
American

Apple, White Cheddar, and Grilled Chicken Salad

Jade Rice

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All the flavors just POP in this fast, easy, and healthy salad!! The Honey-Apple Cider Vinaigrette doubles as marinade + salad dressing to save time!!

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Ingredients

Servings

Honey Apple Cider Marinade and Vinaigrette

½ cup olive oil
½ cup honey
½ cup apple cider vinegar
¼ cup mustard I like either dijon or honey mustard
1 ½ teaspoons kosher salt or to taste
1 ½ teaspoons freshly ground black pepper or to taste

Chicken and Salad

about 1.25 pounds boneless skinless chicken breasts I use thinly sliced breasts
about 6 cups lettuce I used romaine and kale; fresh spinach or your favorite greens may be substituted
1 large apple cored and sliced very thin (try Envy, Gala, Fuji, or similar)
1 cup aged white cheddar crumbled or grated (I used Trader Joe’s Unexpected Cheddar)
½ cup dried orange-flavored cranberries I use Trader Joe’s; plain dried cranberries may be substituted
½ cup nuts sliced almonds, candied pecans, spiced walnuts, cashews, etc.

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Instructions

Marinade and Vinaigrette:

In a medium glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste and tweak as necessary to taste.
Set half aside to be used later as a vinaigrette over the salad.

Chicken and Salad:

Add chicken to a large ziptop plastic bag, add the remaining half of the marinade, seal bag, toss to coat chicken evenly; set aside to marinate for at least 20 minutes; I marinated overnight and recommend it if you have time because the chicken turns out so tender and juicy. If marinating longer than 20 to 30 minutes, place bag in the fridge.
Preheat grill to high heat (or if using a grill pan, heat it over high heat on the stove). Add chicken to grill, reduce heat to medium, and cook for about 5 to 7 minutes per side, or as necessary until chicken reaches an internal temp of 165F. All grills, grillpans, and thickness of chicken vary so cooking time will vary. Allow chicken to rest off the heat on a platter while you prep the salad.
To a large bowl or platter or individual bowls, add the lettuce, apple, cheddar, cranberries, and almonds; set aside.
Slice the chicken, add to the salad, drizzle reserved vinaigrette over salad as desired, toss to combine, and serve immediately. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week.

Notes

Adapted from Apple, White Cheddar, and Spinach Salad with Honey-Apple Cider Vinaigrette.

Nutrition Information

Show Details

Serving 1 Calories 1015kcal (51%) Carbohydrates 69g (23%) Protein 60g (120%) Fat 57g (88%) Saturated Fat 15g (75%) Polyunsaturated Fat 39g Cholesterol 174mg (58%) Sodium 1437mg (60%) Fiber 7g (28%) Sugar 56g (112%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1015 kcal

% Daily Value*

Serving	1
Calories	1015kcal	51%
Carbohydrates	69g	23%
Protein	60g	120%
Fat	57g	88%
Saturated Fat	15g	75%
Polyunsaturated Fat	39g	229%
Cholesterol	174mg	58%
Sodium	1437mg	60%
Fiber	7g	28%
Sugar	56g	112%