GRILLED CHICKEN SALAD
chickenDinnerLunchSalad

GRILLED CHICKEN SALAD

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!!

INGREDIENTS

Honey Apple Cider Marinade and Vinaigrette

1/2 cup olive oil
1/2 cup honey
1/2 cup apple cider vinegar
1/4 cup mustard (I like either dijon or honey mustard)
1 1/2 teaspoons Kosher salt, or to taste
1 1/2 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)
1/2 cup dried orange-flavored cranberries (I use Trader Joe’s; plain dried cranberries may be substituted)
1/2 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.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?