Description
Sweet, savory, and crunchy, this Apple Salad recipe has is everything you want in a fall salad! Served with warm chicken and a hot honey dressing, it’s light while still being flavor-packed and incredibly easy to make.
Ingredients
Units
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Hot Honey Dressing
- 1/4 cup olive oil
- 1/2 cup whole milk yogurt
- 1/4 cup apple cider vinegar
- 1/3 cup hot honey
- 2 cloves garlic
- 2 tablespoons whole grain dijon mustard
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon salt (plus more to taste)
- pepper to taste
For the Salad
- 8-10 cups spring mix
- 1 large pink lady or honey crisp apple, cored and thinly sliced
- 1/4 cup thinly sliced red onion
- 1/4 cup diced celery
- 1/3 cup goat cheese
- 1/3 cup dried cranberries or dried tart cherries
- 1/3 cup candied pecans
For the Chicken
- 1 tablespoon avocado or olive oil
- 1 pound boneless skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- Make the Dressing: Add all of the ingredients to a blender and blend until well combined and creamy.
- Make the Salad: Add the mixed greens to large mixing bowl. Top the salad with all of the veggies and toppings.
- Make the Chicken: Split the chicken breast in half, lengthwise, to make it a bit thinner so it cooks more evenly. Add the chicken breast to a large mixing bowl. Add the salt, pepper, and seasonings. Toss the chicken in the seasoning until evenly coated. Heat a skillet over medium-high heat. Once hot, add the oil and then add the chicken breast. Cook for 4-6 minutes per side until the chicken is golden brown and the internal temperature reaches 165 degrees. Let the chicken rest for five minutes before slicing.
- Top the salad with the sliced chicken and serve with dressing.
