Apple Cheddar Chicken Salad (Print-Friendly Version)
Bright flavors combine in this quick, healthy dish with tender chicken, crisp apples and white cheddar in honey-apple cider dressing.
# What You Need:
→ Honey Apple Cider Marinade and Vinaigrette
01 -
½ cup olive oil
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½ cup honey
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½ cup apple cider vinegar
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¼ cup mustard (dijon or honey mustard)
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1 ½ teaspoons Kosher salt, or to taste
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1 ½ teaspoons freshly ground black pepper, or to taste
→ Chicken and Salad
07 -
1.25 pounds boneless, skinless chicken breasts (thinly sliced)
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6 cups lettuce (romaine and kale; fresh spinach or other greens can be substituted)
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1 large apple, cored and sliced thinly (e.g., Envy, Gala, Fuji)
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1 cup aged white cheddar, crumbled or grated
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½ cup dried orange-flavored cranberries (or plain dried cranberries)
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½ cup nuts (sliced almonds, candied pecans, spiced walnuts, or cashews)
# How to Make It:
01 -
In a medium glass jar or container with a lid, add olive oil, honey, apple cider vinegar, mustard, salt, and pepper. Shake vigorously until combined. Taste and adjust seasoning if necessary. Reserve half for vinaigrette.
02 -
Add chicken to a zip-top plastic bag. Pour the remaining half of the marinade into the bag, seal tightly, and toss to coat the chicken evenly. Allow to marinate for at least 20 minutes or overnight. Place in the fridge if marinating for more than 20 minutes.
03 -
Preheat a grill to high heat, then reduce to medium heat. Cook chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F. Rest chicken on a platter off the heat while preparing the salad.
04 -
In a large bowl or platter, combine the lettuce, apples, cheddar, cranberries, and nuts. Slice the chicken and add it to the salad. Drizzle the reserved vinaigrette over the salad, toss gently to combine, and serve immediately.
# Important Notes:
01 -
Marinating the chicken overnight enhances flavor and tenderness.