Grilled Chicken, Bacon, & Apple Salad with Raspberry Vinaigrette
Ingredients:
- 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
- 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:
- Raspberry Vinaigrette:
- Combine all ingredients in a small bowl or container and whisk together. Keep refrigerated until ready to use.
- Salad:
- 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.