Starters and side dishes
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Main courses
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Lunchtime
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Summer recipes
Chicken and grilled apple salad with cider vinaigrette
Ingredients
For the vinaigrette
125 ml (1/2 cup) extra-virgin olive oil
60 ml (1/4 cup) L'herbe est plus verte ici cider from Autour de la pomme cider house
30 ml (2 tablespoons) cider vinegar or lemon juice
15 ml (1 tablespoon) finely chopped French shallot
10 ml (2 teaspoons) maple syrup
2 ml (1/2 teaspoon) salt
1 ml (1/4 teaspoon) Dijon mustard
Freshly ground black pepper
For the salad
1 chicken breast
3 Spartan apples
30 ml (2 tablespoons) lemon juice
3 large handfuls mixed lettuce
125 ml (1/2 cup) crumbled blue cheese or feta cheese
80 ml (1/3 cup) chopped roasted walnuts
30 ml (2 tablespoons) roasted pumpkin seeds or sunflower seeds
Preparation
For the salad: Pour 60 ml (1/4 cup) of the dressing into a reusable airtight bag, then add the chicken breast. Seal and refrigerate for 15 minutes to 2 hours to marinate.
Remove chicken breast from dressing (discard dressing used as marinade). Season both sides of chicken breast with salt and pepper. On the barbecue or in a ridged pan over high heat, grill chicken breast until cooked through. Transfer to a plate, cover, and let rest while you prepare the rest of the salad.
Core apples, then cut into thick slices. Transfer to a bowl, add lemon juice and toss well. On the barbecue or in a ridged skillet over high heat, grill the apples for 30 seconds to 1 minute on each side, marking them and adding flavor. As they are ready, transfer the apple slices to a plate.
To assemble the salad, place the mixed lettuces in a large bowl. Slice chicken breast and add to lettuce. Add grilled apples. Drizzle with dressing to taste, then toss to distribute evenly. Season with salt and pepper, then garnish with cheese, nuts and seeds. Serve with L'herbe est plus verte ici cider from Autour de la pomme.
In collaboration with
Photo credit: Catherine Côté