Fall Salad with Crispy Apple Chips

Recipe

Salad
Fall Salad with Crispy Apple Chips

Primary Media

White bowl filled with oven-dried apple chips, sliced red onions, crumbled cheese, mixed greens and sliced cooked chicken

User Rating

4 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
25min
Prep
45min
Total

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Description

Sweet and crispy homemade apple chips add a flavorful crunch to this salad. Use a mandoline to easily cut thin slices of apples.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Honeycrisp Apple Chips
2Honeycrisp apples, cut crosswise into 1/4-inch-thick slices
Chicken Salad
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
tsp.Hy-Vee black pepper
8 oz.Hy-Vee spring salad mix
1medium (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

Directions

  1. Prepare Honeycrisp Apple Chips. Set aside and cool.

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  2. 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.

  3. Combine chopped apple, oil, vinegar, shallot, parsley, salt, mustard and pepper in a blender or small food processor. Cover and blend until smooth.
  4. 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.

Nutrition facts

Servings

440 Calories per serving
1 salad with 1 tbsp. dressing

Amounts Per Serving

  • Total Fat: 24g
  • Cholesterol: 75mg
  • Sodium: 420mg
  • Total Carbohydrates: 28g
  • Protein: 35g

Daily Values

0%
Vitamin A 80%
0%
Vitamin C 40%
0%
Iron 25%
0%
Calcium 10%

Recipe Source:

Balance Magazine 2017