Name: Autumn Apple Salad
Prep time: 20 min
Cook time: 15 min
Ingredients: 2 TBSP Apple cider vinegar; 2 TBSP Extra-virgin olive oil; 1 TBSP Honey; 1 tsp Dijon mustard; ½ tsp Dried thyme; Salt (to taste); Black pepper (to taste ); 8 oz Chicken breast boneless skinless; 1 TBSP Extra virgin olive oil; 4 cups Spring mix; 1 Apple (thinly sliced); ½ cup Pecans (toasted); ¼ cup Dried cranberries; ¼ cup Feta cheese (crumbled); 24 oz Grape juice (cold)

Autumn Apple Salad

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Prep Time: 20

Cook Time: 15

Servings:

Calories: 884kcal

Ingredients

For the Dressing:

2 TBSP Apple cider vinegar
2 TBSP Extra-virgin olive oil
1 TBSP Honey
1 tsp Dijon mustard
½ tsp Dried thyme

Seasoning

Salt to taste
Black pepper to taste

For the Salad:

8 oz Chicken breast boneless skinless
1 TBSP Extra virgin olive oil
4 cups Spring mix
1 Apple thinly sliced
½ cup Pecans toasted
¼ cup Dried cranberries
¼ cup Feta cheese crumbled

Grape Juice

24 oz Grape juice cold

US Customary - Metric

Instructions

Make the Dressing: In a small bowl, whisk together apple cider vinegar, extra-virgin Extra virgin olive oil, honey, dijon mustard, and dried thyme. Season the dressing with salt and black pepper to taste. Adjust by adding more honey or vinegar if needed.
Season the chicken breasts with salt and black pepper on both sides. Heat the Extra virgin olive oil in a skillet over medium-high heat. Cook the chicken breast for about 6-7 minutes per side or until cooked through, 160°F (71°C) internal temperature. Remove the chicken from the skillet, let it rest for a few minutes.
Prepare the salad: In a bowl combine the spring mix, apples, and toasted pecans. Dice the chicken. Arrange it on the salad and add dried cranberries. Crumble feta cheese on top.
Dress the salad and serve with cold grape juice.

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