Balsamic Chicken Salad with Apples and White Cheddar
This balsamic chicken salad with apples and white cheddar is so tastyl. It's enjoyable and relatively easy to!
Servings: 4 servings
Calories: 516kcal
Ingredients
Balsamic Chicken:
- 1 pound boneless skinless chicken breast
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 garlic clove minced
Dressing:
- 3 tablespoons apple cider vinegar
- 1 garlic clove minced
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- Pinch salt
- Pinch freshly ground black pepper
Salad:
- 2 5- ounce bags arugula
- ¼ small head red cabbage finely shredded
- 1 DeLallo SaladSavors - Crisp White Cheddar
- 1 avocado peeled, pitted, and sliced
- 4-6 radishes thinly sliced
Instructions
- In a small bowl, whisk the balsamic, olive oil, and garlic. Pour into a large, resealable plastic bag and add the chicken. Press the air from the bag, seal, and refrigerate for at least 30 minutes.
- In a small bowl, whisk the apple cider vinegar, garlic, Dijon, honey, olive oil, salt, and pepper. Let stand while you assemble the rest of the salad.
- Heat your gas grill or indoor grill pan over medium-high heat. Remove the chicken from the marinade, discard the remaining liquid, and grill the chicken until browned and cooked through, 12 to 15 minutes, turning halfway. Transfer the chicken to a cutting board and slice.
- In a large bowl, toss the arugula with the radish slices and red cabbage. Add the cheddar, almonds, dried apples, and the vinaigrette and toss to coat. Divide the salad among your serving plates or bowls and top with avocado slices and chicken. Serve immediately.
Nutrition
Calories: 516kcal | Carbohydrates: 18g | Protein: 35g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 97mg | Sodium: 275mg | Potassium: 1025mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2085IU | Vitamin C: 43.4mg | Calcium: 297mg | Iron: 2.3mg