Grilled Chicken Salad with Apples for a Spring Lunch!

grilled chicken saladGrilled Chicken Salad with Apples for a Spring Lunch . . .

I love salads for lunch. The days I work at Candace’s shop, I always eat a salad . . . the Strawberry Pecan Chicken Salad or the Chicken Bacon Ranch Salad. There’s just something about a salad that is refreshing for lunch. When I found this recipe for a Grilled Chicken Salad with Apples, I thought, “What’s not to love about this recipe?”  I know I love the chicken and strawberries in the Strawberry Pecan Chicken Salad, so why wouldn’t I love the one with chicken and apples?

Making the Grilled Chicken Salad with Apples . . .

When I looked at the two salads, I found that they are very similar:

  • Both use boneless, skinless chicken breast meat
  • Romaine lettuce
  • And pecans.

There is one more addition that I think really sets this salad apart . . . the bacon!!! That is heaven to me! Everything’s better with bacon! So, this Grilled Chicken Salad with Apples takes a little from both of my FAVORITE salads and puts it into this new one! Yum! Now I have another fresh salad to add to my collection!

Then there are a few differences:

  • One salad uses poppy seed dressing, the other uses raspberry salad dressing.
  • The strawberry salad uses feta cheese, the apple salad uses bleu cheese. I probably would use feta on both, since I don’t like bleu cheese.
  • And, of course, the obvious: one has strawberries, the other apples.

Though the salads have some of the same ingredients, the flavors are different. But they are both delicious, and make for a really tasty lunch!

What is your favorite salad to eat for lunch?

chicken apple salad

Grilled Chicken Salad with Apples Recipe

Ingredients:

  • 2 chicken breasts, boneless, skinless–grilled or baked–cut in strips or chunks
  • 1 bag iceberg, romaine mixed salad greens–or just romaine
  • 1/4 cup shredded carrots (or find a salad mix that has carrots mixed in with the romaine lettuce.)
  • 2 firm crisp, sweet-tart, red eating apples cut into chunks
  • Lemon juice
  • 4 crisply cooked and drained strips of bacon, crumbled
  • 2 tablespoons crumbled feta cheese
  • 1/4 cup pecans
  • 1/2 cup raspberry salad dressing

Instructions:

  1. Place lettuce or salad greens into a large bowl.
  2. Sprinkle in the shredded carrots, unless you have a lettuce mixture with carrot in it. Toss to incorporate the carrot into the lettuce.
  3. Divide salad greens between 4 plates–you will want about 2 cups lettuce on each plate.
  4. Placing the chicken slices or chunks on top of the lettuce.
  5. Next add the chopped apples, sprinkling around the salad.
  6. Top the salad with the pecans.
  7. Add the crumbled bacon.
  8. Sprinkle feta cheese crumbles over the top.
  9. Drizzle with the raspberry salad dressing.

Yield: 4 servings

NOTE: I try to keep seasoned, baked chicken breast on hand in my freezer at all times in 2 cup amounts. Just thaw one out and the hardest part is done in making this salad:)

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