Yield: 4
SMF Kitchen
@smfchicken
Ingredients & Directions
Directions
Super Green Chicken Salad
2
5 oz
Super green salad mix
1/3 cup
Aged cheddar, shaved
1/2 cup
Pecans, toasted
1
Honeycrisp apple
1
Lemon, juiced
2 tablespoons
Dijon mustard
2 tablespoons
Honey
1/4 cup
Olive oil
1/4 tsp
Salt/pepper
- 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.
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Super Green Chicken Salad
SMF Kitchen
@smfchicken
Yield: 4
Prep
Cook
00:00 Total Time
Ingredients
Directions
Super Green Chicken Salad
2
5 oz
Super green salad mix
1/3 cup
Aged cheddar, shaved
1/2 cup
Pecans, toasted
1
Honeycrisp apple
1
Lemon, juiced
2 tablespoons
Dijon mustard
2 tablespoons
Honey
1/4 cup
Olive oil
1/4 tsp
Salt/pepper
- 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.
