Fall Chicken Salad

Prep Time
Cook Time
Ready In

"Inspired by: sofie-a-toast, Kitchen Trial and Error blog and...Crumb blog"

Original recipe yields 4 servings


  • Serving Size: 1 (236.8 g)
  • Calories 381.7
  • Total Fat - 18.4 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 69.2 mg
  • Sodium - 266.5 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 4 g
  • Sugars - 20.7 g
  • Protein - 26.8 g
  • Calcium - 138.3 mg
  • Iron - 2.1 mg
  • Vitamin C - 11.8 mg
  • Thiamin - 0.1 mg

Step 1

First, make the vinaigrette by whisking together apple cider vinegar, sugar, mustard, green onion and the garlic clove smash but whole, in a small bowl.

Step 2

Butterfly each of the chicken breasts by slicing through it horizontally almost but not all the way through, then open up like a book. Sprinkle each breast on both sides with Cajun seasoning.

Step 3

I an skillet with a little bit of olive oil cook chicken for 5-7 minutes, or until the chicken breasts are cooked all the way through. Let cool for a minute or two, then cut into thin strips.

Step 4

Remove the garlic from the vinaigrette and assemble the salads. Combine the greens and sliced apple in a large bowl, and toss with a few tablespoons of vinaigrette until evenly coated. Divide the salad between the plates, then top each one with raisins , crumbled goat cheese and sliced chicken. Serve right away and enjoy.

Tips & Variations

No special items needed.



We loved everything about this salad, I have never grilled chicken using Cajun seasoning, it's a first but not a last time, it's so good, I used a package of mixed greens, I'm not sure if that was 4 cups however it worked well, I love this salad and have plans on making it many more times, thanks MsPia!

review by:
(13 Oct 2014)