Honeycrisp Chicken Salad
Ingredients
- 4-5 oz. chicken breast
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt (big pinch)
- pepper (big pinch)
- ½ tbsp olive oil (for cast iron)
- ½ tbsp butter
- Thyme
- 2 garlic cloves
For salad
- 12 oz. spring mix
- â…› cup dried cranberries
- â…› cup candied pecans
- 1.5 tbsp feta
Apple Cider Vinaigrette (makes several servings)
- ½ cup olive oil
- â…“ cup apple juice (or cider, unsweetened)
- ¼ cup apple cider vinegar
- 3 tbsp honey
- ½ small lemon (squeezed, about 2 tbsp)
- ¾ tsp kosher salt
- pepper (to taste)
Instructions
- Season chicken, rub spices in with a very small drizzle of olive oil. Heat a small cast iron pan to medium-high heat. Add olive oil once hot, then add chicken breast. Sear, undisturbed for 3-4 minutes, flip, sear for 1 minute then add butter, thyme and garlic cloves. Baste the chicken breast for 30 seconds. Then add to oven for 6-10 minutes (depends on thickness of breast, check temp 3-4 minutes in). Let rest for 10 minutes on a plate before slicing.
- Add dressing ingredients to a jar, and shake.
- Throw salad ingredients in a bowl with 2 tbsp vinaigrette. Mix. Add sliced chicken and enjoy!
Nutrition
Serving: 1 salad | Balanced: 1 | Cal: 599 kcal | Carb: 46 g | Protein: 36 g | Fat: 30 g
The oven temp is missing.
Also the oven temp is missing from the recipe and I think the amount for the spring mix is wrong. A large container is like 10 oz, very big for a salad for one.
I noticed that the apple isn’t included here. How much apple should we add?
Search for this salad on Instagram. She has a post there. It’s 1/2 honeycrisp apple sliced thin. Oven temp is 425.