Thursday, June 9, 2016

apple cranberry pecan salad... 25 minutes

the goods:

2 boneless skinless chicken breasts, pounded to an even thickness, and marinated in your favorite marinade, or salad dressing
1 bag 50% blended mixed greens and spinach
2 green apples, thinly sliced
1/3 cup dried cranberries
1/3 cup crumbled blue cheese
1/2 cup candied pecans

apple cider vinaigrette:
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper

Grill chicken until cooked through, allow to rest. In a small bowl, or mason jar, combine vinaigrette ingredients, and whisk or shake to combine. In a large bowl, toss together mixed greens, apples, and cranberries. Drizzle with some vinaigrette and toss to combine (careful not to overdress). Cut chicken into bite-sized pieces and add to salad along with blue cheese and pecans. Drizzle with more dressing if needed.

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