Chicken and Apple Salad

  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

2 skin-on, bone-in chicken breasts (about 2 pounds)

Kosher salt and freshly ground pepper

1/3 cup plus 1 tablespoon vegetable oil

2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon plus 1 teaspoon dijon mustard

1 teaspoon honey

2 Gala apples

1/2 cup chopped walnuts

1 small head escarole, torn into pieces

2 heads Belgian endive, trimmed, halved lengthwise and thinly sliced

4 ounces aged cheddar cheese, shredded (about 1 cup)

Multigrain bread, for serving (optional)

Directions

  1. Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
  2. Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
  3. Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread.

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