1 head escarole (about 1 pound), torn into bite-size pieces
3 cups sliced sweet, crunchy apples (about 2 medium), such as Hudson’s Golden Gem or Honeycrisp
¼ cup slivered red onion
Preheat grill to medium-high.
Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Grill baguette slices over the coolest part of the grill until toasted on the bottom, 1 to 3 minutes. Turn over, sprinkle with cheese and cook until the cheese melts, 1 to 3 minutes.
Meanwhile, whisk oil, vinegar, mustard and the remaining ¼ teaspoon each salt and pepper in a large bowl. Add escarole, apples and onion; toss to coat.
Slice the chicken. Divide the salad among 4 plates, top each with some chicken and serve with the cheese toasts.
398 calories;19 g fat(5 g sat); 8 g fiber; 28 g carbohydrates; 31 g protein; 172 mcg folate; 77 mg cholesterol; 10 g sugars; 0 g added sugars; 2,664 IU vitamin A; 12 mg vitamin C; 174 mg calcium; 2 mg iron; 553 mg sodium; 673 mg potassium
Vitamin A (53% daily value), Folate (43% dv), Vitamin C (20% dv)
Carbohydrate Servings: 2
Exchanges: ½ starch, ½ fruit, 1 vegetable, 3 lean meat, ½ high-fat meat, 2 fat
Loved This Apple and Chicken Salad
I just subscribed to Eating Well mag and this was the first item I prepared. I followed the recipe except for substituting with Romaine Lettuce (cause that's what the store had) and I threw in a handful of red grapes. I will certainly make this again.
Pros: Healthy & Simple to make