A hearty salad recipe from Claire Tansey that holds its own at dinner or makes for a great lunch!
Warm Chicken and Apple Salad
Prep 15 min Total 30 min
Ingredients:
- 1/2 cup apple cider or juice
- 1/4 cup apple-cider vinegar
- 1 tsp Dijon mustard
- 1 1/2 tsp fresh tarragon or 1/2 tsp dried tarragon
- 1/4 tsp salt
- 2 skinless, boneless chicken breasts
- 2 tbsp olive oil
- 1 medium red onion, sliced
- 1 large red apple, sliced
- 8 cups torn boston or leaf lettuce
- 85 g Camembert cheese, sliced
Method:
Whisk apple cider with vinegar, Dijon, tarragon and salt in a medium bowl. Set aside.
Cut each chicken breast in half horizontally. Heat a large non-stick frying pan over medium-high. Add 1 tbsp oil, then chicken. Cook until chicken is golden and cooked through, about 3 min per side. Transfer chicken to a plate and cover with foil to keep warm.
Reduce heat to medium. Add remaining oil, then onion. Cook until onion is soft, about 3 min. Stir in apple slices and cider mixture. Simmer, uncovered, until apple is tender, 4 to 5 min. Season with pepper. Remove from heat.
Slice chicken into strips. Arrange lettuce on four plates. Layer chicken and cheese on lettuce. Top with warm apple mixture. Serve immediately.
Serves 4. Per serving 322 calories, 28 g protein, 23 g carbs, 14 g fat, 3 g fibre, 401 mg sodium. Excellent source of vitamin b12.
Courtesy Claire Tansey
www.chatelaine.com