Chick-fil-A Market Salad
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Yield: 4 servings
A take on the Chick-Fil-A Market Salad with Apple Cider Vinaigrette. Paired with my Gluten Free Honey Granola.
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Ingredients
For Chick-Fil-A Market Salad:
- 2 boneless, skinless chicken breasts trimmed and left whole (not butterflied)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon smoked paprika
- salt and pepper to taste
- spring mix lettuce
- blueberries
- strawberries halved
- 2 granny smith apples cut into 1" chunks, lemon juice squeezed over top
- 4 oz. blue cheese crumbles
- Gluten Free Honey Granola or a handful of granola of choice that contains nuts
For Apple Cider Vinaigrette:
- ⅔ cup mild olive oil
- ¼ cup apple cider vinegar
- ¼ cup honey
- 3 tablespoon freshly-squeezed lime juice
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
For the Apple Cider Vinaigrette:
- Add all of the ingredients to a mason jar and shake until well-combined. Keep refrigerated.
For the Chick-fil-A Market Salad:
- Preheat the oven to 350 F.
- Trim the chicken of excess fat. Place in a baking dish with a little bit of water at the bottom. This helps keep the chicken moist as it bakes.
- Drizzle a tablespoon or so of oil over the chicken breasts. Sprinkle with salt, pepper, and smoked paprika. Rub the seasonings into the chicken until evenly spread over the front and sides.
- Bake for 25-35 minutes, or until a meat thermometer reads 165 F at the thickest part of the chicken breast. Remove from oven and allow to cool. Then, chill the chicken in the refrigerator for several hours or overnight until ready to serve. It's much easier to slice this way. Allowing it to cool and chill completely also locks in the juices.
To Assemble:
- Lay a bed of greens on a dinner plate or a large salad bowl. I like to use a mix of spring greens with some purple lettuce.
- Slice the chicken breast into thin strips. Fan out on one side of the plate, on top of the salad greens.
- Add a row of blue cheese, a row of apples cut into 1" chunks and drizzled with lemon juice, a row of granola, a row of halved strawberries, and then a row of blueberries.
- Drizzle with Apple Cider Vinaigrette.
- Enjoy!
Notes
**To increase the servings, increase the number of chicken breasts. ½ of a chicken breast = 1 serving.
You will notice some of the ingredients (such as blueberries) don't have measurements. Simply divvy out a container of blueberries between however many salads you're serving.
For meal prep: Keep the apple separate from the salad. I like to cut the apple over top of my salad fresh.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!