Description
Apple Pecan Chicken Salad is a mix of red and green apples, blue cheese , dried cranberries, roasted pecans, and topped with a warm, grilled chicken breast.
Scale
Ingredients
- 2 large or 3 small Chicken Breasts
- Red Apple
- Green Apple
- Lemon Pepper (to taste)
- Olive Oil
- Mixed Salad Greens
- Fresh Spinach
- 3 oz. Blue Cheese
- 2–3 Tbs Roasted Pecans
Instructions
- Generously seasons all chicken breasts with lemon pepper. Coat with olive oil. Allow to sit for at least 30 minutes.
- Preheat oven to 400*. Preheat a well-seasoned , cast iron grill pan while the oven is heating.
- Place chicken on grill pan or other cookware to bake. Bake until golden on the outside and no longer pink on the inside.
- The pecans can be roasted in the oven while the chicken cooks. Just make a foil pouch to heat them in. It should only take 5-8 minutes to roast the pecans. Sometimes I even use the warming “burner” on my stovetop to roast seeds and nuts using foil pouches.Foil Packet
- While the chicken is cooking, core, slice, and cube the apples. Prep the salad greens, and gather the other ingredients.Cored and Sliced Apple
- Cut the chicken into bite-size cubes.
- Layering the Salad:
- Salad Greens and Spinach go in the bowl first.
- Chicken goes on next.
- Spread out the red and green apples, about ½ of each color per salad..
- Fill in gaps with the roasted pecans.
- Sprinkle on the blue cheese and dried cranberries.
- Serve and Enjoy!
- Category: Salad
- Cuisine: American
