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.
Keyword apple salad, fall salad, fuji apple salad, Panera Bread Fuji apple salad
Prep Time 20mins
Cook Time 5mins
Total Time 25mins
Author Laurie McNamara
FOR THE VINAIGRETTE:
1/4cupwhite balsamic vinegar
FOR THE CANDIED PECANS:
2teaspoonsdark brown sugar
FOR THE SALAD
10ouncesbaby spring mix
cooked chicken useleftover grilled, roasted or rotisserie chicken
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.