Andi's Blackened Chicken Salad with Private Reserve Cheddar, Apples, and Champagne Vinegrette
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
Chicken Breast, no skin, 4 ouncesCajun seasoning, 0.25 tsp Olive Oil, 3 tsp Spring Mix Salad, 3 cupsBaby Carrots, raw, 4 large - slicedQuality White Cheddar Cheese, 1 oz - crumbled1 very small apple- slicedChampagne Vinegar or Cider Vinegar, 2 tsp
Rinse, dry, and trim fat from a 4-6 oz chicken breast or 2-3 chicken tenderloin peices. Season chicken with cajun seasoning and cook over medium high heat in skillet with 2tsp of the olive oil flipping at least once until cooked through and no longer pink. Blot excess oil with paper towel. Set aside to cool slightly.
In a medium mixing bowl (i use a glass bowl 1-1.5Liter sized bowl for most of my meal sized salads) place 3 cups of pre-washed and dried spring mix or other lettuce of your choosing. Top lettuce with carrot slices, thinly sliced apple peices, and crumbled cheddar.
Slice chicken breast and add to top of salad.
Drizzel with 2 tsp champagne vinegar (fruit flavored white balasamic, regular balsamic, or cider vinegar would also do well), and 1 tsp extra virgin olive oil.
Toss and serve.
Serving Size: Makes one meal sized salad
In a medium mixing bowl (i use a glass bowl 1-1.5Liter sized bowl for most of my meal sized salads) place 3 cups of pre-washed and dried spring mix or other lettuce of your choosing. Top lettuce with carrot slices, thinly sliced apple peices, and crumbled cheddar.
Slice chicken breast and add to top of salad.
Drizzel with 2 tsp champagne vinegar (fruit flavored white balasamic, regular balsamic, or cider vinegar would also do well), and 1 tsp extra virgin olive oil.
Toss and serve.
Serving Size: Makes one meal sized salad
Nutritional Info Amount Per Serving
- Calories: 483.9
- Total Fat: 25.9 g
- Cholesterol: 99.8 mg
- Sodium: 708.1 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 7.1 g
- Protein: 36.5 g
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