Fuji Apple Salad
Inspired by my favorite fall take-out salad, this Fuji Apple Salad is loaded with texture and flavor. Spring greens topped with homemade baked apple chips, chicken, maple candied pecans, crumbed blue cheese and drizzled in a sweet apple cider vinaigrette.
Ingredients
FOR THE VINAIGRETTE:
- 1/2 teaspoon fine salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground rosemary
- 1/4 teaspoon ground ginger
- 1/8 teaspoon white pepper
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 3 tablespoons apple cider
- 2 tablespoons maple syrup
- 1 teaspoon dijon mustard
FOR THE CANDIED PECANS:
- 1/2 cup pecans
- 2 teaspoons dark brown sugar
- 2 teaspoons maple syrup
FOR THE SALAD
- 10 ounces baby spring mix
- cooked chicken use leftover grilled, roasted or rotisserie chicken
- 1 recipe [baked apple chips]
- 1/2 cup crumbled blue cheese
- 1/2 red onion thinly sliced
- 1 cup grape tomato halves
- candied pecans
- sweet apple cider vinaigrette
Instructions
MAKE THE VINAIGRETTE:
- In a mini food processor or blender, measure and add; garlic and onion powder, fine salt, ground ginger and white pepper. To that, add the olive oil, white balsamic vinegar, apple cider (not apple cider vinegar), maple syrup and dijon.
- Blend until smooth.
MAKE THE CANDIED PECANS:
- In a small nonstick skillet add pecans, brown sugar and maple syrup.
- Heat on medium-low, stirring until the pecans are coated and toasty. About 3 to 4 minutes.
- Spread out on a parchment lined plate and let cool.
MAKE THE SALAD:
- Divide the lettuce among bowls and top with cooked grilled chicken, a few apple chips, thinly sliced red onion, halved tomatoes, crumbled blue cheese and candied pecans.
- Drizzle with the dressing and season with extra black pepper if desired.
Nutrition
Serving: 1g | Calories: 489kcal | Carbohydrates: 25g | Protein: 7g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 32g | Cholesterol: 13mg | Sodium: 535mg | Fiber: 4g | Sugar: 17g