Roasted Chicken Salad with Apple-Raspberry Vinaigrette Dressing

Contributed by pacheco

Salad:

  • 2-boneless roasted chicken breasts, chopped 
  • 12-oz ready-to-use package of salad greens of your choice
  • 2-peeled and cored gala apples, sliced into bite-size wedges
  • 1 cup fresh raspberries Combine above - set aside


Prepare vinaigrette:
In 1-qt glass jar, combine:

  • 1/4 cup apple cider vinegar
  • 1/2 cup extra virgin olive oil 
  • 1/2 cup Old Orchard Apple-Raspberry frozen concentrate 
  • 2-teaspoons Dijon mustard Place lid on jar

Shake vigorously for approximately 1 minute. Toss salad with dressing. Chill for 1-hour. Garnish with toasted croutons, pecans, walnuts, or pinon nuts before serving.

To prepare chicken breasts:

  • 1/4 cup extra virgin olive oil
  • 2 t. sea salt 
  • 1 t. coarsely ground pepper
     

Rinse chicken breasts, pat dry with paper towel.
Place chicken onto baking sheet, coat with extra virgin olive oil; salt and pepper lightly.
Bake uncovered in 350 degree oven for approx. 25 minutes. Cool before chopping


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