A light green salad topped with sauteed chicken, apples and pecans.
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 mins
For the Marinade/Dressing:
1/2 cup honey
1/2 cup Dijon mustard
2 tbsp apple cider vinegar
1 tsp Apple Pie spice
1/4 tsp dried rosemary
salt and pepper, to taste
For the Salad:
4 chicken cutlets, trimmed of fat
2 large apples, sliced into 1/4 inch slices
1 cup pecans
1/4 cup chicken broth
8 cups spring mix
Whisk together all of the ingredients for the dressing/marinade. Remove 4 tbsp to a separate large bowl.
Place the chicken in the bowl with the separated marinade/dressing and toss to coat. Let sit for 10 minutes.
Add chicken broth to a large skillet over medium high heat. Once hot, add the coated chicken, apples and pecans. Cook chicken for 4-5 minutes on each side or until cooked through. Stir apples and pecans as needed.
Once chicken is fulled cooked, remove from the pan and let cool until it can be sliced.
Divide spring mix into 4 bowls. Top with sliced chicken and apple and pecan mixture. Drizzle additional dressing over salad as needed. (Top with optional craisins)
Apple Pie Spice can be made by combining 4 tbsp cinnamon, 1 1/2 tsp ground nutmeg, 1 1/2 tsp cardamom, 1 tsp ground ginger and 1/2 tsp allspice. Mixture can be stored in the pantry for 6 months to 1 year.
Keywords: salad, chicken, apples, pecans, fall foods,