Apple Pecan Chicken Salad #AppleWeek
A light green salad topped with sauteed chicken, apples and pecans.
Servings: 4
Calories:
Ingredients
For the Marinade/Dressing:
- ½ cup honey
- ½ cup Dijon mustard
- 2 tablespoon apple cider vinegar
- 1 teaspoon Apple Pie spice
- ¼ teaspoon dried rosemary
- salt and pepper to taste
For the Salad:
- 4 chicken cutlets trimmed of fat
- 2 large apples sliced into ¼ inch slices
- 1 cup pecans
- ¼ cup chicken broth
- 8 cups spring mix
- optional: craisins
Instructions
- Whisk together all of the ingredients for the dressing/marinade. Remove 4 tablespoon 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)
Notes
Apple Pie Spice can be made by combining 4 tablespoon cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon cardamom, 1 teaspoon ground ginger and ½ teaspoon allspice. Mixture can be stored in the pantry for 6 months to 1 year.