Crunchy Fuji Apple-Chicken Salad
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 1 Tbsp olive oil
- 1 (9-oz) pkg spring mix
- 1 cup grape tomatoes, halved
- ½ (3.4-oz) pkg baked crunchy apple chips
- ½ (3.5-oz) pkg honey roasted pecan topping
- ¼ cup crumbled feta cheese
- ½ small red onion, thinly sliced
- ½ (16-oz) bottle balsamic vinaigrette
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Cook chicken in hot oil in a nonstick skillet over medium-high heat 6 minutes per side or until done. Thinly slice.
- Toss together spring mix, tomatoes, apple chips, nut topping, cheese, and onion in a large bowl; add chicken and desired amount of dressing. Toss.
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