Directions
- 1Grill chicken breasts brushed with olive oil, seasoned with salt and pepper, until 165°F.
- 2Let the chicken rest for 10 minutes and then slice into bite-sized strips.
- 3Combine olive oil, balsamic vinegar, apple cider vinegar, Dijon mustard, honey, and a pinch of salt for the dressing.
- 4In three containers, layer mixed greens and romaine lettuce, cherry tomatoes, and red onion.
- 5Add sliced grilled chicken to the containers.
- 6Store apple chips and pecans separately in mason jars.
- 7Assemble the salad: add apple chips, pecans, and the dressing just before serving.
Ingredients
- 2 chicken breast
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
- 3 handfuls mixed greens
- 3 handfuls romaine lettuce
- 3 handfuls cherry tomatoes
- 3 handfuls red onion
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tbsp honey
- 1 pinch salt
- 3 handfuls apple chips
- 3 handfuls pecans
Equipment
grillknifemeasuring cupbowlmason jars
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