Apple Cider Chicken Marinade Salad
Made with Organic Apple Cider Vinaigrette

Apple Cider Chicken Marinade Salad

Made with Organic Apple Cider Vinaigrette

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!

Ingredients:

  • 2 cups arugula
  • 2 cups baby kale
  • 2 red apples
  • Pecorino Romano, shaved
  • Marinade
  • 1 bottle BRIANNAS Organic Apple Cider Vinaigrette
  • 4 chicken breasts
  • 1 tbsp. tarragon or basil, chopped
  • 1 tsp. dried onion
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • Candied Butter Pecans
  • 1 cup pecans
  • 1/4 cup butter
  • 1/4 cup brown sugar

Directions:

  1. In a large bowl, combine chicken, all but 1/3 c. BRIANNAS dressing, dried onion, salt, pepper, and tarragon or basil.
  2. Let the chicken marinate for 8 hours and up to overnight.
  3. Meanwhile, melt butter and brown sugar over medium heat.
  4. Add the pecans and toss to coat, continuing to cook for 3-4 minutes while tossing.
  5. Pour onto a piece of wax paper and let cool completely.
  6. After your chicken has marinated, heat up your grill and cook chicken breasts over medium heat until internal temperature reaches 165 degrees.
  7. Let the chicken rest 5 minutes while you prepare the salad.
  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.

COOK TIME: 10 Minutes

PREP TIME: 3 Hours

Recipe Blogger

Chandice Probst

Pinterest: @chandiceprobst

Ingredients:

  • 2 cups arugula
  • 2 cups baby kale
  • 2 red apples
  • Pecorino Romano, shaved
    • Marinade
    • 1 bottle BRIANNAS Organic Apple Cider Vinaigrette
    • 4 chicken breasts
    • 1 tbsp. tarragon or basil, chopped
    • 1 tsp. dried onion
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • Candied Butter Pecans
    • 1 cup pecans
    • 1/4 cup butter
    • 1/4 cup brown sugar
Buy Organic Apple Cider Vinaigrette Store Locator

Directions:

  1. In a large bowl, combine chicken, all but 1/3 c. BRIANNAS dressing, dried onion, salt, pepper, and tarragon or basil.
  2. Let the chicken marinate for 8 hours and up to overnight.
  3. Meanwhile, melt butter and brown sugar over medium heat.
  4. Add the pecans and toss to coat, continuing to cook for 3-4 minutes while tossing.
  5. Pour onto a piece of wax paper and let cool completely.
  6. After your chicken has marinated, heat up your grill and cook chicken breasts over medium heat until internal temperature reaches 165 degrees.
  7. Let the chicken rest 5 minutes while you prepare the salad.
  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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