Poultry Salad

Grilled Chicken, Bacon, & Apple Salad with Raspberry Vinaigrette

I am a bit of a weirdo in that I love salads for meals rather than just as starters. There just isn’t really anything that I don’t like about a delicious salad. I think that the dressing really makes it, but I am a huge fan of salads with a lot of texture as well so I am always excited to see something like apples in them. I wanted to just make up a recipe last night because it’s been a while since I have tried to do something of my own from scratch, and I happened to have some chicken and some apples hanging around so that just screamed salad to me.
My mom gave me a lot of stuff from her pantry when my parents moved to Brussels a couple of months ago so I have all sorts of stuff that I wouldn’t usually buy hanging around. I remember being really confused when I noticed that she had given me raspberry wine vinegar because I had no idea what to do with it until yesterday when I realized that a raspberry vinaigrette would be perfect with my salad! I had put everything together for the dressing and still found it to be a little bit plain so I decided to add a splash of hot sauce, and that just really gave it an extra kick. This dressing is amazing, if I do say so myself. The whole salad ended up really working well together, and I topped it with some crumbled bacon because there isn’t really anything that couldn’t be improved with some bacon.
Raspberry Vinaigrette:
1/2 cup olive oil
1/4 cup raspberry wine vinegar
1 1/2 teaspoons dried oregano
1 tablespoon Dijon mustard
Splash of hot sauce
Salt and pepper, to taste

Combine all ingredients in a small bowl or container and whisk together. Keep refrigerated until ready to use.
Grilled Chicken, Bacon, & Apple Salad
5 strips bacon
2 boneless, skinless chicken breasts, trimmed
1-2 apples, thinly sliced (I used pink gala apples)
Mixed greens

You can cook the bacon any way you like, but I generally prefer to cook it in the oven because it is less messy and helps to get the bacon really crispy. Lay out the strips of bacon on a foil-lined baking sheet and put into a cool oven. Heat the oven to 400 degrees F and cook for 15-17 minutes or until crispy. Pat dry with paper towel and then crumble.

I cooked the chicken on my grill pan for about 5 minutes per side until it was cooked all the way through. I just seasoned it really well with salt and pepper because I wanted the dressing to do the rest of the work. Cut the chicken into thin strips.

Combine the bacon, chicken, apples, and greens in a large bowl and top with raspberry vinaigrette.

Grilled Chicken, Bacon, & Apple Salad with Raspberry Vinaigrette
Author: 
Recipe type: Salad
Total time: 
Serves: 4
 
Ingredients
  • Raspberry Vinaigrette:
  • ½ cup olive oil
  • ¼ cup raspberry wine vinegar
  • 1½ teaspoons dried oregano
  • 1 tablespoon Dijon mustard
  • Splash of hot sauce
  • Salt and pepper, to taste
  • Grilled Chicken, Bacon, & Apple Salad
  • 5 strips bacon
  • 2 boneless, skinless chicken breasts, trimmed
  • 1-2 apples, thinly sliced (I used pink gala apples)
  • Mixed greens
Instructions
  1. Raspberry Vinaigrette:
  2. Combine all ingredients in a small bowl or container and whisk together. Keep refrigerated until ready to use.
  3. Salad:
  4. You can cook the bacon any way you like, but I generally prefer to cook it in the oven because it is less messy and helps to get the bacon really crispy. Lay out the strips of bacon on a foil-lined baking sheet and put into a cool oven. Heat the oven to 400 degrees F and cook for 15-17 minutes or until crispy. Pat dry with paper towel and then crumble.
  5. I cooked the chicken on my grill pan for about 5 minutes per side until it was cooked all the way through. I just seasoned it really well with salt and pepper because I wanted the dressing to do the rest of the work. Cut the chicken into thin strips.
  6. Combine the bacon, chicken, apples, and greens in a large bowl and top with raspberry vinaigrette.

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