Who doesn’t love chicken salad, right? I love adding chicken to my salad because it gives me great protein for the day. You can prepare the chicken up to 2 days in advance. Keep it tightly covered in the refrigerator until you’re ready to serve the salad!
2 boneless, skinless chicken breast halves
Salt and pepper
1 cup apple cider
2 Tbsp. apple cider vinegar
1 tsp. lemon juice
1 tsp. Dijon mustard
2 Tbsp. vegetable oil
2 Tbsp. olive oil
3 heads Belgian endive, halved lengthwise, cut crosswise into ½-inch-thick pieces
1 cup torn romaine lettuce leaves
1 small eating apple, halved, stemmed, cored and thinly sliced
¼ cup toasted sliced almonds
- Season chicken on both sides with salt and pepper. Place in a small skillet and pour in cider. Cover and cook over medium heat until chicken is cooked through, about 20 minutes. Remove chicken to a shallow bowl. Increase heat to high and bring cider to a boil. Cook until thick, syrupy and reduced to about 1 Tbsp., about 6 minutes (watch carefully, as it can burn quickly). Pour over chicken. Allow to cool completely.
- Combine vinegar, lemon juice, mustard, ½ tsp. salt and 1/8 tsp. pepper in a large salad bowl. Whisk until salt has dissolved, then slowly drizzle in both oils while whisking. Whisk until salt has dissolved, then slowly drizzle in both oils while whisking. Whisk until blended and thickened.
- Just before serving, cut chicken into 1-inch cubes. Add to bowl with dressing along with any juices that have accumulated in bowl. Add endive, romaine, apple and almonds. Toss well. Season with salt and pepper.