Crispy Apple and Chicken Salad with Gorgonzola Cheese
Spring greens topped with spiced chicken breast, apples, tomatoes, dried cranberries, toasted pecans, and gorgonzola cheese. It's all tossed with an apple vinaigrette.
Ingredients
- 1 tbsp. extra virgin olive oil
- 2 boneless, skinless chicken breasts
- ¼ tsp. each kosher salt, black pepper, oregano, garlic powder and paprika
- ½ cup pecan halves
- 4 cups Spring greens
- 1 large tomato, cut in wedges
- ½ cup gorgonzola cheese, crumbled
- 2 sliced green apples
- ½ cup dried cranberries
For the Apple Vinaigrette:
- ⅓ cup extra virgin olive oil
- 2 tbsp. apple cider vinegar
- 1 tbsp. apple cider
- 1 tbsp. Dijon mustard
- 1 tbsp. honey
Instructions
- Begin by making the chicken: Heat the oil in a nonstick skillet on medium heat. Season the chicken with with the salt, pepper, and spices. Brown the chicken for about five minutes on each side. Then, cover the pan and cook the chicken on low heat until cooked through, for about ten minutes. When the chicken is done, cut it into thin slices.
- Meanwhile, heat a small skillet on low heat, and cook the pecans until they're toasted, for about five minutes.
- Also, make the dressing. Shake all the ingredients together in a small jar.
- In a large bowl, toss together all the ingredients. Add as much dressing as you like, and serve.
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