Fuji Apple Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • CITRUS-HERB MARINATED CHICKEN
  • 1/4 cup olive oil, plus more to coat grill
  • 1 lemon, zest and juice
  • 1/2 orange, zest and juice
  • 1/3 cup parsley, finely chopped
  • 1/3 cup basil leaves, finely chopped, or 2 teaspoons dried basil
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 4 boneless, skinless chicken breast halves
  • APPLE-BALSAMIC VINAIGRETTE
  • 2 tablespoons apple juice concentrate, or 1 cup apple cider placed in small saucepan and heated over medium high heat about 10 minutes to reduce to 2 tablespoons
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar (white, if available)
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • SALAD BASE
  • 5 ounces mixed salad greens
  • 1 tomato, seeded and diced
  • 1/4 red onion, sliced and cut into short strips
  • 1/4 cup pecans, toasted (10 min at 300 degrees)
  • 1/4 cup crumbled blue cheese
  • 1 2.5-ounce package apple chips, original flavor
Instructions
  1. Prepare the chicken: In a medium bowl mix together 1/4 cup olive oil, lemon zest and juice, orange zest and juice, parsley, basil, garlic, and salt and pepper.Place chicken breasts in the bowl and turn to coat. Cover and refrigerate for several hours, turning once or twice. Heat grill or pan and brush oil on grate or place oil in pan. Remove chicken breasts from marinade and cook 4 to 7 minutes on each side until done, or until internal temperature reaches 165 degrees. Baste with marinade during grilling, discarding any unused marinade. Allow to cool slightly and cut into pieces.
  2. Make the dressing: In a small bowl, mix apple juice concentrate or reduced cider and cider vinegar through garlic powder. Stream in olive oil, whisking until mixture is slightly thickened. Add salt and pepper to taste, and whisk to combine.
  3. Assemble the salad: In a large bowl, toss together salad greens, tomato, and red onion with about 1/4 cup of the vinaigrette. Divide into four individual serving bowls. Top each with 1 tablespoon pecans, one fourth of the chicken, and 1 tablespoon blue cheese. Drizzle each serving with remaining dressing and divide the apple chips between the servings. Serve immediately.
Nutrition Information
Calories: 744; Fat: 45g; Saturated fat: 8g; Unsaturated fat: 0g Carbohydrates: Carbohydrate: 26g; Sugar: 16g; Fiber: 4g; Protein: 57g; Cholesterol: 153mg.
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/11/15/fuji-apple-salad-with-citrus-herb-marinated-chicken-and-apple-balsamic-vinaigrette/