• Lisa Jarvis

Apple Walnut Salad with Grilled Chicken



When you have a bunch of spring greens growing in your garden, you make salad! This salad is a real winner and wanted to share it with you! I marinated chicken breasts, grilled them and set them on top of a yummy mix of spring baby lettuces and spinach, and added Granny Smith apples, toasted walnuts, tomatoes, blueberries, and blue cheese. What could go wrong? I made a Poppy Seed dressing to go with it. You can always buy some Poppy Seed dressing at the grocery, but you really should fire up your food processor and whip this homemade dressing up yourself! It couldn't be easier.

Here's what you need (for the chicken.....for four salads):

4 boneless, skinless chicken breasts

3 t dried Italian seasoning

1 t garlic salt

2 t olive oil

Preheat the grill. Mix the oil and the seasonings together to make a paste. Coat the chicken with this marinade and allow to sit for a few minutes while the grill heats up. Grill the chicken until it is done ( reaches an internal temperature of 165). Let it rest, then slice it thinly.

For the dressing:

1/2 cup apple cider vinegar

6 T honey

1/2 t dry mustard

1/2 t onion powder

2 t poppy seeds

pinch of salt

1/2 cup vegetable oil

Put all ingredients in a food processor or blender except the oil. While it is running, drizzle in the oil until blended. Season with more salt if needed.

For the salads:

In four large salad bowls, place:

About 2 cups spring mix of baby lettuce, and spinach

cherry or grape tomatoes, halved

About 1-2 T of blue cheese per salad

Walnut pieces....about 2 T per salad ( I toasted these in the oven on 400 for about 4 minutes)

2 Granny Smith apples cut into cubes about 1/2 inch big and distributed on the four salads

About 1/4 cup blueberries per salad

*Place the warm grilled chicken slices on top of each salad and drizzle with the poppy seed dressing. Yay!


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