This Chicken and Apple Salad is a satisfying salad that can be the main course or a side! The dressing is a sweet, apple vinaigrette and the toppings add extra flavors and textures for interest.
When I was a kid, eating out was a rare luxury. In a family of 12 (yes, you read that right) even the simplest of food added up quickly. Which means that Chick-fil-a was a staple and a treat, and Panera Bread? That was pretty much fine dining.
One of my favorite things on their menu is the Fuji Apple Chicken Salad. The dressing is the best part for me– sweet, but with a nice kick of vinegar that doesn’t set your teeth on edge. And the apple chips. Oh how I love them. I’ve included instructions for making your own, but a bag from the grocery store will be delicious too.
What you’ll need to make Chicken and Apple Salad
Don’t let the ingredient list fool you– this goes together quickly, and most of the work can be done ahead of time. Marinade the chicken one day, while it’s baking make the dressing, and all you have to do at meal time is toss it all together. Toast a little sourdough or set out a few muffins, and dinner is served!
- Boneless skinless chicken thighs or breasts (2-2.5 lb.)
- Spring greens mix
- Fresh blueberries
- Apple chips (see the notes below)
- Sliced almonds or whole pecans
- For the marinade and dressing:
- Olive oil
- Golden balsamic vinegar
- Apple juice concentrate,
- Garlic
- Dried mustard–this helps emulsify the dressing (allow the oil and liquids to mix)
- Salt
- Dried basil and oregano
How to make apple chips
While you can absolutely buy apple chips (“Store bought is fine”–Ina Garten), you can also make them yourself and it’s so easy! You can use a very sharp knife, but it’s easier use a mandolin for even slices that will get crunchy in the oven.
Simply slice your washed apples in thin and even slices, the place them on a parchment lined baking sheet. You can sprinkle them with cinnamon if desired before baking in an oven heated to 300f for 30-45 minutes, or until they are curling and look dry. The apples may still feel flexible when you take them out, but they will get crispy as they cool.
This salad is perfect for meal prep! Simply marinade and roast the chicken ahead of time, as well as mixing up the dressing and making the apple chips. Have a container of spring greens and some blueberries in your fridge and you have healthy lunches and dinners all week!
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Chicken and Apple Salad
Description
This Chicken and Apple Salad is a satisfying salad that can be the main course or a side! The dressing is a sweet, apple vinaigrette and the toppings add extra flavors and textures for interest.
Ingredients
For the Chicken:
- 2–2.5 lbs. chicken breast
- 1/2 cup olive oil
- 1/4 cup golden balsamic vinegar
- 1 1/2 Tbsp. honey
- 2 cloves minced garlic
- 2 tsp. salt
- 1 1/2 tsp. basil
- 1 tsp. oregano
For the Dressing:
- 2/3 cup apple juice concentrate
- 1/4 cup olive oil
- 1 Tbsp. honey
- 2 Tbsp. golden balsamic
- 1 tsp. ground mustard
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1 clove garlic
For the Salad & Toppings:
- 1 large clamshell of spring greens
- 1 1/2 cups apple chips
- 1 cup blueberries
- 1/2 cup sliced almonds
Instructions
Begin by butterflying the chicken breasts (see notes), then place them in a large bowl. Combine the 1/2 cup olive oil, white wine vinegar, 1 1/2 Tbsp. honey, 2 cloves of minced garlic, 2 tsp. salt, basil, and oregano, then pour it over the chicken. Move the chicken pieces around to make sure that the marinade is covering all of it. Marinade for 3-4 hours, or overnight. Preheat the oven to 350° and line a baking sheet with foil. Place the chicken on the sheet and bake for 15-20 minutes, or until it registers 160° on an internal thermometer. Allow to cool, then slice thinly. In a blender, combine the apple juice concentrate, 1/4 cup olive oil, 1 Tbsp. honey, golden balsamic vinegar, ground mustard, 1/2 tsp. salt, white pepper, and whole garlic clove. Blend until smooth. To serve the salad, place the spring greens in a large serving bowl and toss with chicken, blueberries, 1 cup of apple chips, and almonds if using. Sprinkle the remaining blueberries and apples on the top, and serve with the dressing on the side.
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