This Hot Chicken and Apple Salad is a delightful fusion of textures and flavors, perfect for a light yet satisfying lunch or dinner. The dish combines tender, microwaved chicken breast with crisp Granny Smith apples and soft-cooked carrots, all tossed in a quick apple cider vinaigrette infused with shallots. The warmth of the chicken and vegetables contrasts beautifully with the fresh, peppery spinach base. Crumbled Gorgonzola adds a rich, salty kick that ties the sweet and savory elements together. It’s an international-style salad that brings home-style comfort to your table. Ideal for busy weeknights when you want something healthy but flavorful, this recipe comes together in under 30 minutes using simple ingredients you likely have on hand.
Hot Chicken And Apple Salad
Description
This Hot Chicken and Apple Salad is a delightful fusion of textures and flavors, perfect for a light yet satisfying lunch or dinner. The dish combines tender, microwaved chicken breast with crisp Granny Smith apples and soft-cooked carrots, all tossed in a quick apple cider vinaigrette infused with shallots. The warmth of the chicken and vegetables contrasts beautifully with the fresh, peppery spinach base. Crumbled Gorgonzola adds a rich, salty kick that ties the sweet and savory elements together. It’s an international-style salad that brings home-style comfort to your table. Ideal for busy weeknights when you want something healthy but flavorful, this recipe comes together in under 30 minutes using simple ingredients you likely have on hand.Ingredients
Directions
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In a small bowl, combine paprika, pepper, and salt; sprinkle over the chicken pieces and toss to coat evenly.
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Place the seasoned chicken and apple cider in an 8-inch square microwave-safe baking dish.
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Microwave on MEDIUM-HIGH (70% power) for 6 to 7 minutes, stirring every three minutes, until the chicken is cooked through.
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Drain the chicken, setting it aside, but reserve the cider mixture in the dish.
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Add the sliced carrots to the reserved cider mixture; cover and microwave on HIGH for 2 minutes.
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Stir in the cubed apples; microwave on HIGH for 2 more minutes until carrots are tender-crisp.
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Drain the vegetables, reserving 2 tablespoons of the cider mixture in the dish.
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In a large bowl, combine the cooked chicken, carrots, apples, and half of the crumbled Gorgonzola cheese.
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Add the white wine vinegar and minced shallots to the reserved 2 tablespoons of cider; microwave on HIGH for 1 minute to create the dressing.
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Drizzle the warm dressing over the chicken and vegetable mixture; toss gently to combine.
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Divide the spinach among four serving plates as a bed.
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Spoon the warm chicken and apple mixture over the spinach.
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Sprinkle with the remaining crumbled Gorgonzola cheese and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 609.9mg26%
- Total Carbohydrate 0.5g1%
- Dietary Fiber 0.3g2%
- Sugars 0.1g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use a sharp knife to dice the apples uniformly so they cook evenly.
If you don't have apple cider, apple juice mixed with a splash of water works as a substitute.
Gorgonzola can be substituted with blue cheese or feta if preferred.
This salad is best served warm. If preparing ahead, keep the dressing separate and toss just before serving.
Ensure chicken reaches an internal temperature of 165ðF (74ðC) for safety.
