Insalata Di Pollo Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tbs extra-virgin olive oil in a large skillet over medium-high heat until shimmering.

Add chicken to the hot skillet and cook undisturbed 5–6 minutes until a golden crust forms. Flip and reduce heat to medium, cook another 5–7 minutes until internal temperature reaches 74°C (165°F). Total cook time will vary with thickness (about 10–14 minutes).

Transfer chicken to a cutting board and rest 5 minutes, then slice thinly across the grain into 1/4-inch strips.

While chicken rests, place 6 cups mixed field greens in a large salad bowl. Add 1–1/2 sliced apples, 1/4 cup thinly sliced red onion, 1/2 cup toasted walnuts (or pecans), and 1/2 cup crumbled goat cheese (or feta).

Add sliced warm chicken on top of the assembled greens and toss gently after dressing is added (see Dressing section).

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 2 tbs apple cider vinegar, 1 tps Dijon mustard, 1 tsp honey, 1 tbs fresh lemon juice, 1/2 tsp salt and 1/4 tsp black pepper.

Whisk vigorously (or shake in a closed jar) until dressing is emulsified and slightly thickened, about 30 seconds. Taste and adjust seasoning — add more honey for sweetness or more vinegar for brightness.

Just before serving, drizzle dressing over salad (start with about 3–4 tbs, reserve any extra). Toss gently to coat all ingredients. Plate the salad and finish with any reserved chopped nuts and an extra sprinkle of crumbled cheese if desired.