Fall Chicken Salad
Servings 2
Calories 979kcal
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 chopped
- ¼ cup Dried cranberries
- ¼ cup Goat cheese crumbled
For the Garlic Bread:
- 2 slices Baguette
- 2 TBSP Butter
- 2 cloves Garlic minced
Homemade Lemonade
- 1.5 cups Lemon juice fresh squeezed
- 12 oz Water
- 2 TBSP Sugar use to taste
- Ice cubes
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 heat. Cook the chicken breast on both sides until cooked through, 160°F (71°C) internal temperature. Remove the chicken from the skillet, let it rest for a few minutes.
- For the garlic bread: Toast the bread, spread with butter and garlic.
- Make the lemonade: Mix all of the ingredients together for the homemade lemonade.
- Prepare the salad: In a bowl combine the spring mix, apples, and pecans. Dice the chicken. Arrange it on the salad and add dried cranberries. Crumble goat cheese on top.
- Serve the salad with garlic bread and lemonade.
Nutrition
Calories: 979kcal | Carbohydrates: 81g | Protein: 37g | Fat: 61g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 31g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 586mg | Potassium: 1037mg | Fiber: 7g | Sugar: 49g | Vitamin A: 1671IU | Vitamin C: 96mg | Calcium: 147mg | Iron: 4mg