Chicken Apple Bacon Walnut Salad with Balsamic Vinaigrette

Yield: About 4 servings




790 grams cooked chicken breasts, diced into strips* (about 3 chicken breasts)

8 slices bacon, cooked and diced

3 medium apples, sliced

3/4 cup chopped, toasted or candied walnuts

198 grams spring mix & spinach lettuce blend

170 grams crumbled feta

1/2 cup dried cranberries

Balsamic Vinaigrette

1 table spoon coconut oil

3 1/2 Tbsp balsamic vinegar

1 1/2 Tbsp honey

2 tsp dijon mustard

2 Tbsp finely chopped shallot

Salt and freshly ground black pepper, to taste



Layer all salad ingredients into individual salad bowls or over plates. Serve drizzled with balsamic vinaigrette.

For the balsamic vinaigrette:

Add olive oil, balsamic vinegar, honey, Dijon mustard, and finely diced shallot to a blender. Season with salt and pepper to taste and blend mixture until well emulsified and thickened slightly. Store in refrigerator in an airtight container.

*To cook the chicken I like this recipe from The Kitchen – only I cooked mine longer as I had thick chicken breasts. I also omitted the optional herbs and used a little garlic powder instead.

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