Recipe 26.1: Spring Salad with Chicken and Tart Green Apple
This salad is a bit different that usual, because instead of piling all the toppings on the lettuce, you just crush/cut/crumble them into small pieces and in they go, right into the salad dressing. The result? A delicious salad, where every bite is filled with the tangy, sweet, and smoky flavors of blue cheese, parsley, and toasted walnuts.
1 lb. spring mix, washed
2 chicken breasts, cut into small pieces
2 Granny Smith apples, cut into small pieces
2 oz blue cheese, crumbled finely
2 tbs. crushed walnuts
2 tbs. apple cider vinegar
1/4 cup grapeseed oil + 2 tbs.
2 tbs. parsley, chopped finely
salt and pepper
Season chicken lightly with salt and pepper. Heat a medium skillet over medium heat. Add 2 tbs. grapeseed oil. Once hot, add chicken. Cook through, 4-5 minutes.
While chicken cooks, divide spring mix amongst 4 bowls, then top with an even amount of apples. Place walnuts in a microwave safe bowl and microwave on high for 2 minutes, to bring out the toasted flavor. Once toasted, use a meat mallet to crush or use a knife to finely chop.
Make dressing in a medium bowl. Add in blue cheese, walnuts, parsley, 1 tsp. salt and 1/4 tsp. ground black pepper. Add vinegar and mix to combine. Add grapeseed oil in a slow and steady stream; mix as you go to combine.
Once chicken is cooked, divide amongst the 4 bowls and then spoon the dressing over each salad. Toss each salad to combine.