Panera Chicken Apple Salad
8 oz chicken, skinless boneless ¼ cup orange juice, freshly squeezed 1 teaspoon black pepper 2 cups romaine lettuce, shredded, divided 2 cups mixed spring mix, divided 1 cup tomatoes, seeded, diced, divided 1 oz goat cheese crumbles, divided or gorgonzola cheese 1 package Simply Balanced Apple Chips, divided For Dressing: 1 tablespoon apple cider vinegar 2 tablespoons rice vinegar 1 tablespoon olive oil ¼ teaspoon garlic powder 1 dash salt 1 dash pepper Optional toppings, pecans Marinate the chicken in the orange juice and 1 teaspoon black pepper for at least 30 minutes. Drain the marinade from chicken and heat the grill to medium. Place the chicken on the grill and cook for about 5 minutes and flip the chicken for another 5 minutes; cook until no longer pink. Meanwhile, between two plates, add lettuce, spring mix and tomatoes; set a side. When chicken is cooked, let it cool for a few minutes and cut into slices. Evenly divide the slices between both plates and place on top of the salad mixture. Top the chicken with goat cheese and apple chips. To make dressing; add all of the dressing ingredients in a bowl and whisk until combined. Evenly pour the dressing over each salad. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
