Apple Bacon and Blue Cheese Salad with Shredded Chicken

This Apple Bacon and Blue Cheese Salad with Shredded Chicken is a quick and healthy meal that you can make for lunch or dinner!

Salad for dinner. Let’s talk about it. I honestly love a big, hearty salad for dinner! I know for lots of people may think of salads as boring or even some sort of meal they are eating as punishment or something crazy like that. Well, I am here to tell you that salads can be filling, delicious and yes, even satisfying! This salad is full of fresh, raw veggies and tasty goodies like salty bacon and tangy blue cheese. This salad will be the salad that changes your mind about salads!

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Salad for Dinner

I am the kind of person who looks forward to dinner. So if my last meal of the day is going to be a salad, I want it to be one that lives up to the hype of the meal! In my opinion, salads should be made with fresh ingredients and a homemade dressing. I know making your own salad dressing sounds like a chore but I promise it’s as easy a whisking a few things together in a bowl!

If you’re planning to make a meal out of your salad, it should definitely contain some protein. And maybe even some carbs. Use fresh lettuces and if you can, take the time to chop your own veggies. The pre-cut veggies are usually dried out and thus require more dressing to make up for their lost water and flavor. If there is a short cut on the chopped veggies that tastes just as good, I will let ya know. Promise. I would never make you spend your precious time chopping away if there is a short cut.

 

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Apple Bacon and Blue Cheese Salad with Shredded Chicken

Makes two large dinner salads or four appetizer salads

Ingredients:

1 8oz boneless, skinless chicken breast

1/2lb brussels sprouts, very thinly sliced

1 head of romaine lettuce, chopped

1 Honeycrisp or Pink Lady apple, diced

1/2 cup blue cheese, crumbled

2-3 strips of thick cut bacon, cut into pieces

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

1 tablespoon apple cider vinegar

3 tablespoons extra virgin olive oil, divided

1 tablespoon dijon mustard

 

Directions: 

  1. Heat oven to 375 degrees. Place chicken breast into a shallow baking dish and sprinkle with half of the salt and pepper onto the chicken breast then drizzle with one tablespoon olive oil. Bake for 35-40 minutes or until chicken reaches 165 degrees.
  2. While chicken is baking, thinly shred the brussels sprouts using a mandolin. Chop the romaine, dice the apple and set everything aside.
  3. In a heavy bottom skillet, fry the bacon over medium heat until crisp. Let cool on a paper towel lined plate. Then crumble into bits and set aside.
  4. Make the dressing by whisking the remaining olive oil, salt and pepper with dijon mustard and apple cider vinegar until emulsified.
  5. Using two forks, shred the chicken breast in its baking dish, tossing in the juices.
  6. Place the produce, bacon and chicken into a large mixing bowl, pour dressing over top and toss until well coated. Divide onto serving plates and enjoy!

 

                               

 

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5 from 1 vote

Apple Bacon and Blue Cheese Salad with Shredded Chicken

This Apple Bacon and Blue Cheese Salad with Shredded Chicken is a quick and healthy meal that you can make for lunch or dinner!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 376kcal

Equipment

  • Mandolin

Ingredients

Salad

  • 1 Boneless Skinless Chicken Breast 8oz
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 tbsp Extra Virgin Olive Oil
  • ½ pound Brussels Sprouts Very thinly sliced
  • 1 head Romaine Lettuce Chopped
  • 1 Apple (Honeycrisp or Pink Lady) Chopped
  • 3 slices Thick Cut Bacon Cut into pieces
  • ½ cup Blue Cheese Crumbled

Dressing

  • 1 tbsp Apple Cider Vinegar
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Dijon Mustard

Instructions

  • Heat oven to 375°. Place chicken breast into a shallow baking dish and sprinkle with the salt and pepper, then drizzle with olive oil. Bake for 35-40 minutes or until chicken reaches 165 degrees.
  • While chicken is baking, thinly shred the brussels sprouts using a mandolin. Chop the romaine, dice the apple and set everything aside.
  • In a heavy bottom skillet, fry the bacon over medium heat until crisp. Let cool on a paper towel lined plate. Then crumble into bits and set aside.
  • Make the dressing by whisking the remaining olive oil, salt and pepper with dijon mustard and apple cider vinegar until emulsified.
  • Using two forks, shred the chicken breast in its baking dish, tossing in the juices.
  • Place the produce, bacon and chicken into a large mixing bowl, pour dressing over top and toss until well coated. Divide onto serving plates and enjoy!

Nutrition

Calories: 376kcal | Carbohydrates: 18g | Protein: 17g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 808mg | Potassium: 857mg | Fiber: 7g | Sugar: 8g | Vitamin A: 14212IU | Vitamin C: 57mg | Calcium: 167mg | Iron: 3mg
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Natalie Paramore

The places I go, the things I do and what I eat.

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