Go Back
Print Recipe

Chicken and Apple Salad with Blue Cheese and Pecans

Ingredients

  • 2 Tbsps avocado oil or extra virgin olive oil
  • 1 lb. free-range chicken breast chopped into bite sized pieces
  • 1 organic red apple cut into half, seeded and thinly sliced
  • 12 oz baby spring mix leaves
  • 3.5 oz fresh blue cheese sliced
  • 1/2 cup small cherry tomatoes
  • 1/2 cup no added sugar dried cranberries
  • 1/2 cup pecans roughly chopped

Dressing:

  • 4 Tbsps olive/avocado oil
  • 2 Tbsps raw honey
  • 2 Tbsps balsamic vinegar
  • 1 garlic clove finely minced
  • Dressing:
  • 4 Tbsps olive/avocado oil
  • 2 Tbsps raw honey
  • 2 Tbsps balsamic vinegar
  • 1 garlic clove finely minced

Instructions

  • Pat the chicken with 2 Tbsps oil and season with salt and pepper.
  • Place a pan over high heat and when is hot add the chicken. Pan fry for about 5-7 minutes, until all the bites are golden on the sides and fully cooked.
  • In a large bowl, stir in the salad leaves, tomatoes, cranberries, pecans, sliced apple, blue cheese and chicken.

For the dressing:

  • Combine all the ingredients in a jar with a lid. Shake until well combined. Add salt and pepper to taste.
  • Top the salad with dressing right before serving and enjoy.