Fall Chicken Salad
"Inspired by: sofie-a-toast, Kitchen Trial and Error blog and...Crumb blog"
Ingredients
Nutritional
- 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 by Step Method
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
No special items needed.