Chicken Apple Salad Recipe
Broiled chicken breast, spring greens, granny smith apples, grape tomatoes, blue cheese, crispy onions, candied walnuts & walnut vinaigrette.
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Ingredients
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Salad
Candied Walnuts
Walnut Vinaigrette
Method
Salad
Prepare and broil chicken
Preheat broiler to high (or oven rack 6 inches from heat). Pat chicken breasts dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly brush with 1 tablespoon olive oil. Place on a foil-lined baking sheet. Broil 5-7 minutes per side, until internal temperature reaches 165°F (74°C) and exterior is golden. Remove from oven, tent loosely with foil and rest 5 minutes, then slice into 1/4-inch strips.
Prepare produce
While chicken cooks, wash and spin dry 6 cups spring mix. Core the Granny Smith apple and cut into thin slices or half-moons; optionally toss immediately with 1 teaspoon lemon juice (from the vinaigrette) to prevent browning. Halve the grape tomatoes.
Assemble salad
In a large bowl, combine the spring mix, apple slices, and grape tomatoes. Add the sliced broiled chicken on top. Sprinkle 1/2 cup crumbled blue cheese and 3/4 cup crispy fried onions over the salad. Top with candied walnuts (see next section) and drizzle walnut vinaigrette to taste (start with about 3 tablespoons). Toss gently to combine or serve composed with dressing on the side.
Candied Walnuts
Heat a medium nonstick skillet over medium heat. Add 1 cup walnuts, 2 tablespoons granulated sugar, and 1 teaspoon unsalted butter. Stir continuously as the sugar begins to melt and coats the walnuts, about 3-4 minutes. Once sugar has melted and walnuts are glossy and fragrant, remove from heat and immediately spread on a small sheet of parchment to cool and harden, separating pieces with a fork. Sprinkle 1/4 teaspoon fine sea salt over warm walnuts. Let cool completely before adding to salad.
Walnut Vinaigrette
In a small jar or bowl, combine 3 tablespoons walnut oil, 2 tablespoons extra-virgin olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 tablespoon minced shallot, 1 teaspoon fresh lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously or shake in a sealed jar until emulsified. Taste and adjust seasoning—add more honey for sweetness or more vinegar for brightness. Chill briefly if not using immediately; allow shallot to mellow for 10 minutes if time allows.