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Organic Apple Cider Vinaigrette
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Apple Cider Chicken Marinade Salad
This apple cider chicken marinade makes the most moist chicken for a delicious fall harvest salad. Topped with sliced apples, candied butter pecans and shaved Pecorino Romano cheese, it is truly a delectable dish!
Made With
Cook Time
Cook Time
Prep Time
3 Hours
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Ingredients
2 cups
2
1 bottle
1 tbsp
½ tsp
1 cup
¼ cup
2 cups
-
4
1 tsp
¼ tsp
¼ cup
arugula
red apples
BRIANNAS Organic Apple Cider Vinaigrette
tarragon or basil, chopped
salt
candied butter pecans
brown sugar
baby kale
Pecorino Romano, shaved
chicken breasts
dried onion
pepper
butter
Directions
Step 1
In a large bowl, combine chicken, all but 1/3 c. BRIANNAS dressing, dried onion, salt, pepper, and tarragon or basil.
Step 2
Let the chicken marinate for 8 hours and up to overnight.
Step 3
Meanwhile, melt butter and brown sugar over medium heat.
Step 4
Add the pecans and toss to coat, continuing to cook for 3-4 minutes while tossing.
Step 5
Pour onto a piece of wax paper and let cool completely.
Step 6
After your chicken has marinated, heat up your grill and cook chicken breasts over medium heat until internal temperature reaches 165 degrees.
Step 7
Let the chicken rest 5 minutes while you prepare the salad.
Step 8
Prepare the salad by tossing arugula and baby kale with 1/3 c. reserved BRIANNAS Organic Apple Cider Vinaigrette, then top with candied pecans, sliced apples, shaved Pecorino Romano and sliced, grilled chicken breast.
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