Super Green Chicken Salad

Super Green Chicken Salad, serves 4

2 grilled Fully Cooked Grilled Springer chicken breasts (gluten free)

5 oz Super green salad mix

1/3 cup Aged cheddar, shaved

1/2 cup Pecans toasted

1 Honeycrisp apple

Juice of 1 lemon, zest of 1 lemon

2 tablespoon Dijon mustard

2 tablespoon honey

1/4 cup Olive oil

Salt, pepper 1/4 tsp each for dressing

Preheat oven to 350F, lay pecans on an unlined baking sheet and then toast for 5-7 minutes or until lightly fragrant in the oven.

Remove pecans from the oven and set aside.

In a large bowl zest 1 lemon, then cut the lemon in half and juice into the same large bowl. Discard any seeds that get into the fresh juice. Add Dijon, honey, salt, and pepper into the large bowl with the lemon juice and zest.

Whisk all of those ingredients together and slowly stream in olive oil.

Whisk until combined.

Shave aged white cheddar with a peeler or grate cheddar cheese. Add to dressing.

Rinse and dry the honeycrisp apple, then cut in half, and remove the core.

Cut into ¼ inch slices and then cut the slices in half for bite size pieces. Add to dressing.

Heat pre-cooked chicken breast to manufacturer’s instructions.

Slice chicken into ¼ slices or bite size pieces, add to the bowl with apples and dressing.

Add the greens and pecans. Toss with dressing and serve!

The dressing can be made ahead of time and kept in the refrigerator for up to a week.

Heather Sinyard