Apple, White Cheddar, and Grilled Chicken Salad
User Reviews
5
Apple, White Cheddar, and Grilled Chicken Salad
Description
This salad features chicken breast thinly sliced and marinated in a honey apple cider vinaigrette made with olive oil, honey, apple cider vinegar, mustard, salt, and pepper. After marinating for at least 20 minutes (preferably overnight for tenderness), the chicken is grilled over high heat until cooked through and rested before slicing. The salad base is made of romaine and kale, though other greens may be substituted.
Thin slices of fresh apple add crisp sweetness, while white cheddar brings a creamy, sharp contrast. Dried cranberries contribute tartness and chewiness. Nuts like sliced almonds or candied pecans provide crunch, making the salad flavorful and texturally interesting. Half of the vinaigrette is reserved as dressing at serving.
This salad works well as a light, protein-packed meal for lunch or dinner, combining fresh ingredients with balanced sweetness and acidity. It is a flavorful way to include seasonal fruit and cheese with grilled chicken and greens.
The recipe encourages marinating chicken longer for juiciness and suggests resting grilled chicken to retain moisture. The vinaigrette is versatile and easily adjustable in seasoning.
Ingredients
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 black pepper or to taste, freshly ground
Chicken and Salad
- chicken breast I use thinly sliced breasts, boneless skinless, about 1.25 pounds
- lettuce I used romaine and kale; fresh spinach or your favorite greens may be substituted, about 6 cups
- 1 apple cored and sliced very thin (try Envy, Gala, Fuji, or similar, large
- 1 cup white cheddar crumbled or grated (I used Trader Joe’s Unexpected Cheddar, aged
- ½ cup dried cranberries I use Trader Joe’s; plain dried cranberries may be substituted, orange-flavored
- ½ cup nuts sliced almonds, candied pecans, spiced walnuts, cashews, etc.
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
- Marinate chicken for at least 20 minutes or overnight in the refrigerator for extra tenderness and flavor.
- Use a mix of lettuce types like romaine and kale, or substitute fresh spinach or other preferred greens.
- Reserve half the marinade to use as a vinaigrette dressing over the salad at serving.
- Allow grilled chicken to rest before slicing to keep it juicy.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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