The Dish with Anita: Grilled chicken and green apple salad - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

The Dish with Anita: Grilled chicken and green apple salad

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SAN DIEGO, Calif. (CBS 8) - This is what I like to call an odds and ends salad. I had some leftover grilled chicken and grilled vegetables that I decided would make a fabulous salad and this week's recipe was the end result. Combining just a few creative items I had in the fridge and pantry, I ended up with a delicious summer salad. Enjoy!

Ingredients: (Makes 4 to 6 servings)

1 large or 2 small chicken breasts

1 yellow bell pepper, cut in half, seeds removed

1 red onion cut into 1 1/2-inch thick slices

1 zucchini, cut lengthwise

1 1/2 pkg mixed baby greens, cleaned

1 large granny smith apple cored, sliced thin

1/4 cup walnut halves and pieces

1/3 cup feta cheese crumbles



Olive oil


Lemon juice


Preheat grill to high.

Place chicken breast one at a time in a Ziploc bag and seal. Using a meat mallet or a rolling pin, gently pound chicken breast to 1/2-inch thickness. Remove from bag and season both sides with salt and pepper. Core and thinly slice apple and place in a bowl of 1 cup water, 2 tbsp lemon juice and 1 tsp salt. Place apple slices in lemon water mixture until ready to use (this will keep them from turning brown).

Brush onion, bell pepper and zucchini with olive oil and season with salt and pepper. Brush both sides of chicken breast with olive oil and grill about 4 to 5 minutes per side or until done. Place on a platter, cover loosely with foil and set aside. Place vegetables on hot grill and cook for 5 to 7 minutes on each side. Remove and let cool slightly before slicing on the diagonal, set aside.

Place baby greens in a large salad bowl, drain apples, pat dry and place in bowl with greens along with the cooled sliced grilled vegetables, walnuts and feta cheese crumbles. Toss gently to combine. Chop chicken breast into bite-sized pieces. Add to salad and toss. Just before serving, drizzle dressing over salad lightly toss then serve.


Dressing Ingredients:

1/4 cup extra virgin olive oil

1/4 cup red wine vinegar

3 tbsp fresh lemon juice

1 tsp fresh thyme

1/4 tsp fresh black pepper

Sea salt to taste

1 tbsp orange marmalade or honey


Place all ingredients in a blender or food processor pulse for 1 to 2 minutes. Refrigerate any leftovers for 2 to 3 days.


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