Prepare Honeycrisp Apple Chips. Set aside and cool.
Sweet and crispy homemade apple chips add a flavorful crunch to this salad. Use a mandoline to easily cut thin slices of apples.
Servings and Ingredients
|Honeycrisp Apple Chips|
|2 Honeycrisp apples, cut crosswise into 1/4-inch-thick slices|
|Hy-Vee nonstick olive oil cooking spray|
|2 (8 oz each) boneless skinless chicken breast halves|
|¼ c. Honeycrisp apple, chopped|
|¼ c. Hy-Vee canola oil|
|2 tbsp. Hy-Vee apple cider vinegar|
|1 tsp. shallot, finely chopped|
|1 tsp. fresh parsley, chopped|
|½ tsp. Hy-Vee kosher sea salt|
|½ tsp. Hy-Vee Dijon mustard|
|⅛ tsp. Hy-Vee black pepper|
|8 oz. Hy-Vee spring salad mix|
|1 medium (4 oz) radicchio head, cored and chopped|
|½ c. red onion, thinly sliced|
|¾ c. Hy-Vee sliced almonds, toasted|
|½ c. Hy-Vee Select goat cheese, crumbled|
|¼ c. dried cherries|
Things To Grab
- 2 baking sheets
- Parchment paper
- Medium nonstick skillet
- Meat thermometer
- Blender or small food processor
Spray a medium nonstick skillet with cooking spray and heat over medium heat. Add chicken. Cook 20 minutes, turning once half way through, or until chicken is lightly browned and cooked though (thermometer inserted into center of chicken reads 165 degrees). Set aside and keep warm.
- Combine chopped apple, oil, vinegar, shallot, parsley, salt, mustard and pepper in a blender or small food processor. Cover and blend until smooth.
- Toss together salad mix, radicchio and red onion. Arrange salad mixture on four plates. Cut chicken into thin slices. Top salad with chicken, almonds, goat cheese, dried cherries and Honeycrisp Apple Chips. Spoon 1 tablespoon dressing over each salad; reserve remaining dressing for another use.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 75mg
- Sodium: 420mg
- Total Carbohydrates: 28g
- Protein: 35g