SALADS
Apple Pecan Chicken Salad
Sweet, crunchy, and satisfying. Juicy seasoned chicken, crisp apples, cranberries, pecans, and creamy goat cheese are layered over fresh greens and finished with a tangy apple cider vinaigrette.
Instructions
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Season the chicken with garlic powder, onion powder, dried thyme, salt, and black pepper.
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Heat the olive oil in a skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until cooked through and the internal temperature reaches 165°F.
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Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice.
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In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and black pepper until smooth.
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Add the spring mix or baby spinach, sliced apple, red onion, dried cranberries, pecans, and goat cheese to a large salad bowl.
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Arrange the sliced chicken over the salad.
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Drizzle with apple cider vinaigrette and toss gently to combine. Serve immediately.
Simple tip.
If using plain pecans instead of candied pecans, toast them in a dry skillet for a few minutes to deepen their flavor and bring out their natural crunch.
Make it your own.
Swap goat cheese for feta or bleu cheese, use pears instead of apples, or add pumpkin seeds for another layer of crunch. Arugula also works beautifully in place of the spring mix.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
480
PROTEIN
31 g
CARBOHYDRATES
27 g
FAT
28 g
FIBER
7 g
SERVING SIZE
½ recipe
