HARVEST CHICKEN SALAD WITH APPLE CIDER VINAIGRETTE
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Written By Sarah Zubiate
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Written By Sarah Zubiate
Ingredients
2 Tablespoons Miyoko’s butter
1 ½ cup ZUBI’S pecans
1 teaspoon salt
2 teaspoons fresh rosemary, chopped
2 Tablespoons ZUBI’S Crema
4 chicken breasts (OR DELICIOUS Plant based Chicken)
4 fresh thyme sprigs, chopped
2 cups apple cider
2 tablespoon sugar or Agave
1 tablespoon flour
2-3 apples, cored & chopped
1 cup celery, chopped
½ cup dried cranberries
2 tablespoons fresh rosemary, chopped
1 teaspoon salt
½ teaspoon lemon pepper
6 cups Fresh greens
Bacon, cooked & chopped (optional or ZUBI’S Shiitake Mushroom Recipe)
Instructions
Preheat the oven to 350 degrees.
Using a large cookie sheet, set butter on pan and place in the oven. Let butter melt as oven preheats.
Take the cookie sheet out of the oven and stir in nuts & rosemary(2tsp). Sprinkle it with salt.
Bake 8-10 minutes. Remove from the oven, stir and set aside. This makes about 8 servings of nuts so you will have some left over.
While the nuts are baking, heat ZUBI’S Crema in a large skillet. Season chicken breasts and place in a hot pan, searing about 5-6 minutes per side. You want it outside to be golden brown.
Add thyme sprigs and continue to cook for 2 minutes.
Pour in apple cider and bring to a boil. Turn down heat and simmer for about 20 minutes or until chicken breasts are cooked through.
Remove chicken to plate and cover with foil.
Turn the heat back to medium high and boil cider until it is reduced by half, about 15 minutes. Stir in sugar or honey and flour. Set aside and let cool.
To assemble salad:
Shred chicken and mix with chopped apples, celery, cranberries, rosemary and greens. Season with salt and pepper.
Toss with half of the apple cider mixture. Top with some of the rosemary pecans and chopped bacon, if desired.
Serve with remaining apple cider vinaigrette on side.
