Chicken and Apple Salad
This Fall-inspired Chicken and Apple Salad is a light and refreshing dish that's simple to prepare. Seasoned chicken is mixed with crisp apples, toasted pecans, and a homemade honey mustard vinaigrette for a delicious salad you will love.
This salad is my go-to whenever I need something quick, satisfying, and tasty! The contrasting flavors, of the sweet apples and honey-mustard vinaigrette, are perfect. Plus, making the vinaigrette is so easy, and believe me, it's much better than anything you can buy at the store.
When cooking the chicken, you can opt for your favorite method or whatever is most convenient. I prefer using my cast-iron griddle to achieve nice, charred marks on the chicken. Oven roasting and pan-searing also yield great results for this recipe.
This delicious salad is perfect quick lunches, meal prepping and Thanksgiving dinner.
STEP 1
Season the chicken with salt, pepper, garlic powder, dry mustard, paprika, and chipotle powder. Then, drizzle it with olive oil and cook it until the internal temperature reaches 165°F. Let rest while you prepare the remaining ingredients.
STEP 2
Add all of the honey mustard ingredients in a bowl and whisk to combine. Alternatively, you can add all of the ingredients to a container with a lid and shake until combined.
STEP 3
Thinly slice the apples and toss in a little lemon juice.
STEP 4
Thinly slice the chicken and arrange it over the mixed greens. Add pecans, apple slices, and honey mustard vinaigrette to taste. Enjoy!
For best results, store the ingredients separately and assemble the salad just before eating. Store everything in airtight containers in the refrigerator, except for the pecans, for up to five days.
This Fall-inspired Chicken and Apple Salad is a light and refreshing dish that's simple to prepare. Seasoned chicken is mixed with crisp apples, toasted pecans, and a homemade honey mustard vinaigrette for a delicious salad you will love.
- 2 chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 pinch chipotle powder (or cayenne pepper)
- 1 tablespoon olive oil (or any neutral tasting oil)
- 1 large apple
- 1 1/2 teaspoons lemon juice
- As Needed chopped pecans (toasted)
- As Needed Mixed Greens
- 2 tablespoons dijon mustard
- 1 1/2 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon salt
- 1 pinch red pepper flakes
Season the chicken all over with the salt, pepper, garlic powder, dry mustard powder, paprika and chipotle powder.
Preheat a cast iron griddle (or any skillet) over medium-high heat and drizzle with oil. Place the chicken on the griddle and cook until it reaches an internal temperature of 165°F. Set aside to rest while you prepare the remaining ingredients.
Thinly slice the apples and toss with the lemon juice. Set aside.
Combine all of the honey mustard vinaigrette ingredients in a bowl and whisk to combine. Alternatively, you can add all of the ingredients to a container with a lid and shake until combined.
Arrange the chicken over the mixed greens. Add pecans, apple slices, and honey mustard vinaigrette to taste. Enjoy!
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