This hearty grilled chicken salad recipe highlights the classic combination of sharp Cheddar and sweet crunchy apples. For a fabulous starter anytime you entertain, simply skip the chicken. Source: EatingWell Magazine, September/October 2015

Carolyn Malcoun
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  • Oil the grill rack. Grill the chicken, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 165 degrees 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 1/4 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.

Nutrition Facts

398 calories; 18.7 g total fat; 4.6 g saturated fat; 77 mg cholesterol; 553 mg sodium. 673 mg potassium; 28.2 g carbohydrates; 7.7 g fiber; 10 g sugar; 30.7 g protein; 2664 IU vitamin a iu; 12 mg vitamin c; 172 mcg folate; 174 mg calcium; 2 mg iron; 48 mg magnesium;

Reviews (1)

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2 Ratings
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Rating: 4 stars
09/30/2015
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 Read More