Home / Baked Chicken Recipes / Easy Grilled Chicken Salad With Apple Vinaigrette | Rockin Robin Cooks

Easy Grilled Chicken Salad With Apple Vinaigrette | Rockin Robin Cooks

I recreated this Easy Grilled Chicken Peasant salad from a restaurant I visit. It’s healthy and delicious.
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Kitchen Tools I use and recommend:

Apple Slicer – Corer

Vitamix 5200

Stainless Steel Mixing bowls

Instant Read Thermometer

Oval Au Gratin Baking Dishes, Fine white porcelain, set of 4

Squeeze Bottles

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This salad has caramelized cauliflower and brussel sprouts, toasted pecans, fuji apple chunks, dried cranberries, bacon, and sliced chicken breast. The salad is tied together with this wonderfully fresh apple vinaigrette.

Peasant Salad W/Chicken Recipe
Mixed greens
1 small head organic cauliflower, cut into bite size pieces
½ – 1 lb. brussel sprouts, ends trimmed and cut into bite size pieces
1 fuji apple, peeled and cut into bite size pieces and drizzled with fresh lemon juice
6 slices bacon, cooked and cut into bite size pieces
1 cup pecan pieces, toasted in a pan on the stove
¼ to ½ cup dried cranberries
1 chicken breast, skinless, boneless, and butterflied
Olive oil
Salt and pepper

Apple Vinaigrette:
½ cup olive oil
⅓ cup apple cider vinegar
1 fuji apple, cored and sliced
1 Tbsp. honey
¼ tsp. Onion powder
½ tsp. Garlic powder
Salt and pepper

We will start off by making the dressing first. Place all the ingredients into a blender and blend well. Place in a jar and set aside.

In a frying pan, place 2 tsp. Olive oil over medium high heat. Once hot, add the cauliflower and brussel sprouts. Add a touch of salt. Cook until the cauliflower and sprouts turn a nice golden brown (5 to 10 minutes). Toss/stir frequently.

Test for doneness with a fork. If the cauliflower and sprouts are too firm, add ¼ cup water to the pan and cover with a lid to steam for 1 to 2 minutes. Set the vegetables aside in a bowl.

Preheat a grill or frying pan over medium high heat. Coat the chicken breast with the oil and add salt and pepper. If you butterfly the chicken it will cook up much quicker and easier.

Place the chicken on the pan and cook about 4 minutes per side. Test for doneness by either using an instant read thermometer (165 degrees F.) or by cutting into the chicken and looking for no pink.

Once the chicken is done set it aside to cool for 3 to 5 minutes before cutting into slices.

Place the greens into a large bowl and add the dressing and toss. You want the greens nicely coated in the vinaigrette. You can add all the ingredients and toss together if you like.

I just tossed the greens and then added the bacon, cauliflower and brussel sprouts, apple pieces, cranberries, pecans and the chicken slices. Drizzle more dressing over the top.

Serve and enjoy!

Thanks for watching and sharing!
Rockin Robin
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