This salad is light, yet won’t leave you hungry. With simply-seasoned grilled chicken, strawberries, apples, cucumbers and pecans all sitting on top of a bed of crisp lettuce, this spring chicken salad will satisfy for lunch or dinner. It’s really easy to put together too; even the homemade apple cider vinaigrette is a snap to make. Enjoy!
Homemade Apple Cider Vinaigrette Ingredients
½ cup Extra Virgin Olive Oil
¼ cup Apple Cider Vinegar, raw
¼ cup Apple Juice, fresh pressed
3 tbsp. Honey
¼ tsp. Onion Powder
¼ tsp. Kosher Salt
¼ tsp. Black Pepper
1 lb. Chicken Breast
1 tsp. Kosher Salt
½ tsp. Garlic Powder
¼ tsp. Black Pepper
8-10 oz. Lettuce, we used a spring mix and butter lettuce – use your favorite
8 Large Strawberries, sliced
2 medium Apples, cored and diced into bite sized pieces – we used organic gala apples
1 Medium Cucumber, diced (peeled and seeded if not using an English cucumber)
4 oz. Pecans
Make the apple cider vinaigrette
Add all the apple cider vinaigrette ingredients to a jar, or a container with a tight fitting lid. Cover the jar and shake vigorously to mix. Refrigerate until ready to use, shake or stir vigorously before each use too.
Prepare and cook the chicken
Add the salt, garlic powder and black pepper to a small bowl. Stir to combine, set aside.
Sprinkle the chicken on both sides with the prepared seasoning mix.
Grill the chicken over moderate to moderate-low heat until the internal temperature is at least 165°F at its thickest part. Cooking time will depend on the thickness of the chicken. When the chicken has cooled enough to handle, cut each breast into cubes. Refrigerate until ready to use, if desired.
Build the spring chicken salad
Divide all the salad ingredients into four portions. Add the lettuce to 4 individual bowls. Top with the chicken, apples, strawberries, cucumbers and pecans.
Serve the spring chicken salad with the homemade apple cider vinaigrette. Enjoy!
Makes 4 Large Salads