I traded in my normal scrumptious sandwich this weekend for a fresh salad.
Boy, I'm glad I did!
This is my take on Panera's Fuji Apple Chicken Salad which is a killer of a salad. My lives up to it's mentor in every respect. Nicely grilled chicken slices, Fuji apple chips lend crunch (Trader Joe's), while Gorgonzola cheese crumbles add tang. All on a top of mixed spring greens mixed with romaine and some great veggies. Oh, and don't forget the toasted pecans...my favorite. This salad is perfect as a main dish for lunch or dinner The combination of flavors make this a winner, and to top it off the slightly sweet dressing takes it over the edge.
TIPS
Here are some tips from Panera about making fresh salads of your own at home. The beauty of a salad is its ultimate versatility. Whether it is served as a side or dished up as the main course, there’s almost no end to the combinations you can create. It’s really about layering flavors and textures.
Start with Quality Lettuce
Don’t be afraid to mix varieties. Tender baby leaves work well in almost any combination: spinach and romaine, for example. Arugula and red leaf is another delicious blend. Try mixing fresh herbs in with the lettuce it will add a layer of depth to the salad and allow you to cut back on extra dressing at the end to enhance the overall flavor. Basil, dill, parsley, mint, and chives are good ones to try.
Add Layers of Flavor
A seasonal approach will help you combine the types of ingredients that go well together. Remember things that grow together go together: carrots, cucumbers, and tomatoes; apples and cranberries; mushrooms, spinach, and onions. Another way to build a super salad is to layer complementary regional flavors. Add a little protein to any salad that you want to make a meal. Keep the pantry stocked with nuts, dried fruit, and good-quality extra virgin olive oil. Making your own light dressing lends a freshness to the salad. One of the best dressing is made of olive oil, salt, pepper, and fresh lemon juice. It’s simple, fresh, and easy—and delivers a ton of flavor.
Don’t Forget the Croutons
Good croutons come from good bread. They add a lot of great texture to any salad.
Try cubing day-old bread, toss with olive oil, salt, and pepper; and toast in a 350°F oven until dry and crispy.
So I hope you enjoyed these tips and try some creative combinations for your salads.
Fuji Apple Chicken Salad
serves 2
Salad:
1 boneless skinless chicken breast
salt & pepper, to taste
2 cups of mixed spring greens
2 cups of romaine lettuce, torn
2 Roma tomatoes, seeded and chopped
1/4 of red onion, sliced into rings
1/4 c toasted pecans
1/4 c Gorgonzola crumbles
1/2 c Fuji apple chips
Dressing:
2 T apple juice
2 T white balsamic vinegar
2 T cider vinegar
1/2 t salt
3 t sugar
1 t lemon juice
1 clove of garlic, minced
4 T olive oil
Heat skillet over medium high heat. Salt & pepper chicken, and place in skillet. Cook for 5 minutes until golden brown and then flip over. Cook another 4-5 minutes until chicken is done and no longer pink inside. Remove chicken from the skillet and allow to cool slightly. Once cooled slice chicken into thin slices.
On two serving plates or bowls, divide spring greens, romaine lettuce, tomatoes, and red onion rings. Top each plate with half of the chicken slices. Add 2 tablespoons of pecans to each plate. Add 2 tablespoons of Gorgonzola cheese to each plate. Top with Fuji apple chips, dividing among both plates.
Make Dressing: In a small mason jar, add all dressing ingredients. Top with the lid and shake until well combined. Drizzle dressing over each salad and toss to coat. Serve.
Linked to: Totally Tasty Tuesdays
Don’t be afraid to mix varieties. Tender baby leaves work well in almost any combination: spinach and romaine, for example. Arugula and red leaf is another delicious blend. Try mixing fresh herbs in with the lettuce it will add a layer of depth to the salad and allow you to cut back on extra dressing at the end to enhance the overall flavor. Basil, dill, parsley, mint, and chives are good ones to try.
Add Layers of Flavor
A seasonal approach will help you combine the types of ingredients that go well together. Remember things that grow together go together: carrots, cucumbers, and tomatoes; apples and cranberries; mushrooms, spinach, and onions. Another way to build a super salad is to layer complementary regional flavors. Add a little protein to any salad that you want to make a meal. Keep the pantry stocked with nuts, dried fruit, and good-quality extra virgin olive oil. Making your own light dressing lends a freshness to the salad. One of the best dressing is made of olive oil, salt, pepper, and fresh lemon juice. It’s simple, fresh, and easy—and delivers a ton of flavor.
Don’t Forget the Croutons
Good croutons come from good bread. They add a lot of great texture to any salad.
Try cubing day-old bread, toss with olive oil, salt, and pepper; and toast in a 350°F oven until dry and crispy.
So I hope you enjoyed these tips and try some creative combinations for your salads.
Fuji Apple Chicken Salad
serves 2
Salad:
1 boneless skinless chicken breast
salt & pepper, to taste
2 cups of mixed spring greens
2 cups of romaine lettuce, torn
2 Roma tomatoes, seeded and chopped
1/4 of red onion, sliced into rings
1/4 c toasted pecans
1/4 c Gorgonzola crumbles
1/2 c Fuji apple chips
Dressing:
2 T apple juice
2 T white balsamic vinegar
2 T cider vinegar
1/2 t salt
3 t sugar
1 t lemon juice
1 clove of garlic, minced
4 T olive oil
Heat skillet over medium high heat. Salt & pepper chicken, and place in skillet. Cook for 5 minutes until golden brown and then flip over. Cook another 4-5 minutes until chicken is done and no longer pink inside. Remove chicken from the skillet and allow to cool slightly. Once cooled slice chicken into thin slices.
On two serving plates or bowls, divide spring greens, romaine lettuce, tomatoes, and red onion rings. Top each plate with half of the chicken slices. Add 2 tablespoons of pecans to each plate. Add 2 tablespoons of Gorgonzola cheese to each plate. Top with Fuji apple chips, dividing among both plates.
Make Dressing: In a small mason jar, add all dressing ingredients. Top with the lid and shake until well combined. Drizzle dressing over each salad and toss to coat. Serve.
Linked to: Totally Tasty Tuesdays
