Summer Chicken & Apple Salad

I’ve called this summer chicken apple salad, but really, it’s a delicious main dish salad for any time of year.  It’s bright and crunchy and easily made friendly for any eating preferences.  Serve it for brunch with friends or Saturday lunch, or pack it and take it to work with you.  

This chicken and apple salad combines some of my favorite flavors – sweet, tart, salty – and it’s crunchy, bright, and filling.  It’s also very easy to make, and because it keeps for a few hours (in the fridge), it makes a great option for an easy meal to welcome guests.

I used spiralized apples for this recipe, but you could slice the apples as well.  Make sure to toss them with lemon juice to help prevent browning.

For our family, this is a full meal.  But if you wanted to add additional options, I think this would be delicious with butternut squash soup and grain-free sourdough bread!  Avoiding sugar or participating in a Whole 30 plan?  Omit the cheese and replace honey with apple juice or leave out for a delicious alternative.

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Spiralized Apple Salad with Chicken and Berries

Prep Time

10 mins

 

Author: Angela at Everyday Welcome

Ingredients

• 4 boneless skinless chicken breasts, lightly pounded
• 2 granny smith or red delicious apples – spiralized or julienned
• 1 large carrot spiralized or julienned*
• 2 cups shredded cabbage*
• 1 cup fresh berries strawberries and blueberries work well
• ¼ cup minced red onion
• ¼ cup pecans toasted and chopped
• Fresh basil to taste
• 1 block raw cheddar cheese optional

Marinade

• ¼ cup lemon juice
• 1 teaspoon Italian herbs or Herbs de Provence
• 1 teaspoon sea salt
• 1 teaspoon fresh ground black pepper

Dressing

• ¼ cup olive oil
• ¼ cup lemon juice or apple cider vinegar
• 1 tablespoon honey
• 1-2 tablespoons finely chopped fresh thyme
• 1 tablespoon mayonnaise optional

Directions

1. Mix marinade and pour over chicken breasts in a covered dish.
2. Let sit for 15-30 minutes as you prepare salad.
3. Make dressing by combining ingredients in a sealed jar; shake vigorously.
4. In a large salad bowl, layer cabbage, apples, carrot onion.
5. Drizzle lightly with 1/3 of dressing and toss to combine (reserve remainder of dressing for another salad, or to add if needed).
6. (The dressing will help the apples keep their color.)
7. Warm a skillet over medium-high heat and drizzle with olive oil.
8. Cook chicken breasts for 4 minutes per side or till 165 degrees internal temperature.
9. Let chicken rest for five minutes before slicing and layering atop salad.
10. Thinly slice basil and sprinkle over chicken.
11. Top with berries and pecans and thinly slice cheese over salad as desired.

Recipe Notes

*Veggies can be replaced with broccoli slaw.

Don’t prefer chicken, or don’t eat meat?  This could easily be made with grilled salmon, or add additional nuts and seeds for protein and healthy fats.

My favorite thing about recipes like this (besides how easy they are, how well they incorporate nutritious ingredients into a meal you can share…) is how easy it is to adapt them with what’s in season, what’s on sale, and what’s in your fridge already.  Strawberries out of season?  Switch to another fruit or berry!  I also love this salad recipe, as a main dish or side.

What’s your favorite salad recipe?  Leave a comment and/or a link below so I can give it a try!

Inspiring welcome, Angela