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


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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; total fat 18.7g 29% DV; saturated fat 4.6g; cholesterol 77mg 26% DV; sodium 553mg 22% DV; potassium 673mg 19% DV; carbohydrates 28.2g 9% DV; fiber 7.7g 31% DV; sugar 10g; protein 30.7g 61% DV; exchange other carbs 2; vitamin a iu 2664IU; vitamin c 12mg; folate 172mcg; calcium 174mg; iron 2mg; magnesium 48mg; thiaminmg.

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Rating: 4 stars
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