I love this salad.
I came up with the idea about a year ago. The heat in my apartment was broken and being a college student, I pretty much had no food…except, you guessed it, apples, a head of lettuce, and a frozen bag of chicken strips from Trader Joe’s.
Obviously a salad was going to be on the menu that night. But, the problem was, it was so freaking cold. The thought of eating cold lettuce, covered in cold dressing made me almost forgo dinner that night. (Almost, Mom, I said almost…no need to worry, I’m eating plenty).
That was how I somehow came up with this idea of grilling the chicken and apples together to create a warmer salad. I know I’ve said this a lot, but it really is so easy. It became my go-to meal for the rest of the week. Until, of course, I ran out of ingredients and was back to contemplating between ramen noodles or eating a jar of peanut butter.
1 tart apple, chopped (I used granny smith)
1 small/med. chicken breast
1 tsp. cinnamon
6 c. mixed greens
(spinach, romaine, etc)
1/4 c. walnuts, chopped (optional)
In a pan over medium heat, cook the chicken until lightly browned on both sides (you could probably also cook the chicken in a george foreman grill or a grill pan). Remove the chicken about 2 minutes before it has finished cooking and slice into strips or pieces; return to pan. Then add the chopped apples and cinnamon to the pan.
Stir the chicken and apples while cooking for about 2-3 minutes, until the chicken browned and the apples have warmed and appear grilled. Remove from heat. You can either place chicken/apple mixture directly on top of the salad or leave it in a separate bowl for serving purposes. If desired, top salad with chopped walnuts for an extra crunch. Serve with warm honey mustard vinaigrette.
Warm Honey Mustard Vinaigrette
1 tbsp. oil
1 tbsp. honey
2 1/2 tsp. Dijon mustard
1 tbsp. white vinegar
Whisk all ingredients together. Heat in microwave.