Easy Grilled Chicken Salad Recipe With Apple Vinaigrette Rockin Robin Cooks

I recreated this Easy Grilled Chicken Salad from a restaurant I visited. This salad has caramelized cauliflower and brussel sprouts, toasted pecans, fuji apple chunks, dried cranberries, bacon, and sliced chicken breast. The salad is tied together with a wonderfully fresh apple vinaigrette. It's healthy and delicious.
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This salad has caramelized cauliflower and brussel sprouts, toasted pecans, fuji apple chunks, dried cranberries, bacon, and sliced chicken breast. The salad is tied together with this wonderfully fresh apple vinaigrette.


Peasant Salad W/Chicken Recipe
Ingredients:
Mixed greens
1 small head organic cauliflower, cut into bite size pieces
- 1 lb. brussel sprouts, ends trimmed and cut into bite size pieces
1 fuji apple, peeled and cut into bite size pieces and drizzled with fresh lemon juice
6 slices bacon, cooked and cut into bite size pieces
1 cup pecan pieces, toasted in a pan on the stove
to cup dried cranberries
1 chicken breast, skinless, boneless, and butterflied
Olive oil
Salt and pepper
lemon

Apple Vinaigrette:
cup olive oil
cup apple cider vinegar
1 fuji apple, cored and sliced
1 Tbsp. honey
tsp. Onion powder
tsp. Garlic powder
Salt and pepper

Directions:
We will start off by making the dressing first. Place all the ingredients into a blender and blend well. Place in a jar and set aside.

In a frying pan, place 2 tsp. Olive oil over medium high heat. Once hot, add the cauliflower and brussel sprouts. Add a touch of salt. Cook until the cauliflower and sprouts turn a nice golden brown (5 to 10 minutes). Toss/stir frequently.

Test for doneness with a fork. If the cauliflower and sprouts are too firm, add cup water to the pan and cover with a lid to steam for 1 to 2 minutes. Set the vegetables aside in a bowl.

Preheat a grill or frying pan over medium high heat. Coat the chicken breast with the oil and add salt and pepper. If you butterfly the chicken it will cook up much quicker and easier.

Place the chicken on the pan and cook about 4 minutes per side. Test for doneness by either using an instant read thermometer (165 degrees F.) or by cutting into the chicken and looking for no pink.

Once the chicken is done set it aside to cool for 3 to 5 minutes before cutting into slices.

Place the greens into a large bowl and add the dressing and toss. You want the greens nicely coated in the vinaigrette. You can add all the ingredients and toss together if you like.

I just tossed the greens and then added the bacon, cauliflower and brussel sprouts, apple pieces, cranberries, pecans and the chicken slices. Drizzle more dressing over the top.

Serve and enjoy!

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Rockin Robin
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