Copycat Cracker Barrel Applefest Grilled Chicken Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- lemon juice
- 2 skinless boneless chicken breasts
- 1/2 cup raspberry walnut salad dressing (roughly, i didn't measure)
- 1 bag mixed salad greens (iceberg, radish, carrot, romaine)
- 2 firm gala apples (or another crisp sweet-tart red eating apple), cut into chunks
- 4 strips bacon cooked crisp, drained
- 2 tablespoons blue cheese crumbled
- 2 tablespoons maple glazed pecans chopped (or any glazed/candied pecan)
- apple cider vinaigrette or raspberry walnut salad dress
- Carbohydrate 6.3450375 g
- Cholesterol 112.848125 mg
- Fat 29.2725375 g
- Fiber 2.53799989700317 g
- Protein 36.195825 g
- Saturated Fat 10.381736875 g
- Serving Size 1 1 Serving (236g)
- Sodium 662.503125 mg
- Sugar 3.80703760299683 g
- Trans Fat 3.38327187499999 g
- Calories 427 calories
Place about 1/2 cup or so of salad dressing into a ziptop type plastic bag along with the chicken, seal, and smoosh the sealed bag to coat chicken pieces evenly. Marinate in the fridge overnight. Grill until cooked all the way through on an indoor grill, thin slice and set aside, keeping warm. Divide salad greens between two plates. Set the apple chunks in a ring all around the outer edges of each plate, red skin side facing outward. Sprinkle nuts over the salad. Place the chicken slices in the center, then sprinkle blue cheese crumbles over the top (I had this backwards in the photo). Break each piece of crispy bacon in half or crumble it up if you prefer, and place over the top of the salad. Serve with apple cider vinaigrette or another fruity, sweet salad dressing of your choice on the side.
