Apple Salad with Hot Honey Vinaigrette

Name: Apple Salad with Hot Honey Vinaigrette
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4
Cuisine: American
Ingredients: ¼ cup Olive Oil (1/4 cup olive oil); ½ cup Yogurt (1/2 cup whole milk yogurt); ¼ cup Apple Cider Vinegar (1/4 cup apple cider vinegar); ⅓ cup Honey (1/3 cup hot honey); 2 cloves Garlic (2 cloves garlic); 2 tbsp Whole Grain Dijon Mustard (2 tablespoons whole grain dijon mustard); 1 ½ tbsp Lemon Juice (1 1/2 tablespoons lemon juice); 1 ½ tsp Table Salt (1/2 teaspoon salt (plus more to taste) + 1 teaspoon salt); 0 tsp Black Pepper (pepper to taste + 1/4 teaspoon black pepper); 8 cup Mixed Greens (8-10 cups spring mix — up to 10); 1 piece Pink Lady Apple (1 large pink lady or honey crisp apple, cored and thinly sliced); ¼ cup Red Onion (1/4 cup thinly sliced red onion); ¼ cup Celery (1/4 cup diced celery); ⅓ cup Goat Cheese (1/3 cup goat cheese); ⅓ cup Dried Tart Cherry (1/3 cup dried cranberries or dried tart cherries); ⅓ cup Pecans (1/3 cup candied pecans); 1 tbsp Avocado Oil (1 tablespoon avocado or olive oil); 1 lb Chicken Breast (1 pound boneless skinless chicken breast); ½ tsp Garlic Powder (1/2 teaspoon garlic powder); ½ tsp Onion Powder (1/2 teaspoon onion powder); ½ tsp Paprika (1/2 teaspoon paprika)

Apple Salad with Hot Honey Vinaigrette - Dinner (American)

42 minAmerican

Servings4

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Egg Free

Ingredients

For 4 servings

Olive Oil¼ cup · 1/4 cup olive oil
Yogurt½ cup · 1/2 cup whole milk yogurt
Apple Cider Vinegar¼ cup · 1/4 cup apple cider vinegar
Honey⅓ cup · 1/3 cup hot honey
Garlic2 cloves · 2 cloves garlic
Whole Grain Dijon Mustard2 tbsp · 2 tablespoons whole grain dijon mustard
Lemon Juice1 ½ tbsp · 1 1/2 tablespoons lemon juice
Table Salt1 ½ tsp · 1/2 teaspoon salt (plus more to taste) + 1 teaspoon salt
Black Pepper0 tsp · pepper to taste + 1/4 teaspoon black pepper
Mixed Greens8 cup · 8-10 cups spring mix — up to 10
Pink Lady Apple1 piece · 1 large pink lady or honey crisp apple, cored and thinly sliced
Red Onion¼ cup · 1/4 cup thinly sliced red onion
Celery¼ cup · 1/4 cup diced celery
Goat Cheese⅓ cup · 1/3 cup goat cheese
Dried Tart Cherry⅓ cup · 1/3 cup dried cranberries or dried tart cherries
Pecans⅓ cup · 1/3 cup candied pecans
Avocado Oil1 tbsp · 1 tablespoon avocado or olive oil
Chicken Breast1 lb · 1 pound boneless skinless chicken breast
Garlic Powder½ tsp · 1/2 teaspoon garlic powder
Onion Powder½ tsp · 1/2 teaspoon onion powder
Paprika½ tsp · 1/2 teaspoon paprika

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Steps

1Make the Dressing
2Add all of the ingredients to a blender and blend until well combined and creamy.
3Make the Salad:
4Add the mixed greens to large mixing bowl. Top the salad with all of the veggies and toppings.
5Make the Chicken
6Split 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.
7Top the salad with the sliced chicken and serve with dressing.