Chicken and Apple Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon dijon mustard
- 1/2 cup olive oil
- 1 clove garlic
- 1 lemon
- 1/4 cup balsamic vinegar
- 1 shallot
- 8 ounces spring lettuce mix
- 2-3 small apples i use 3 different varieties
- 1/3 uproasted pecans
- 1/3 updried cranberries
- 1/4 cup crumbled bleu cheese
- cooked and diced seasoned chicken*
- 1 and 1/2 teaspoon honey
- s&p
- Carbohydrate 7.53408250778265 g
- Cholesterol 6.328125 mg
- Fat 9.3198125086008 g
- Fiber 1.33649994671345 g
- Protein 2.52916000022393 g
- Saturated Fat 2.5232543761876 g
- Serving Size 1 1 -6 (125g)
- Sodium 176.363125010683 mg
- Sugar 6.1975825610692 g
- Trans Fat 0.358631875232908 g
- Calories 117 calories
Prepare the chicken for the salad by chopping into bite sized pieces.Roast or candy the pecans. I roast them by lining a tray with parchment paper and placing the pecans in a single layer. Toast them for about 4-5 minutes at 350 degrees F watching carefully to avoid burning. Remove from the tray as soon as its out of the oven. Allow to cool.Place the lettuce in a large bowl. Top with pecans, cranberries, and bleu cheese. Add the prepared chicken.Slice the apples (peel if that is your preference). into very thin slices. Toss the slices with 1-2 teaspoons freshly squeezed lemon juice.Add to the salad.For the dressing: finely mince the garlic and shallot. Combine all the ingredients in a jar with a lid. Shake until well combined. Add salt and pepper to taste.Top the salad with dressing right before serving and enjoy.Do not toss the salad with dressing if you plan on having leftovers as it makes it soggy!
