Chicken with apple salad
Votes: 0
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 754, total fat 53 G., saturated fats 12 G., proteins 54 G., carbohydrates 19 G., fiber 8 G., cholesterol 149 mg, sodium 910 mg, sugar 0 G.
Calories 754, total fat 53 G., saturated fats 12 G., proteins 54 G., carbohydrates 19 G., fiber 8 G., cholesterol 149 mg, sodium 910 mg, sugar 0 G.
Bitter endive and sweet-tart apple complement each other beautifully in this luscious walnut vinaigrette salad. Serve it as a side dish with grilled chicken breast, topped with zesty aged cheddar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 chicken breasts with skin and bones (about 1 kg)
- 1/3 cup + 1 tbsp vegetable oil
- 2 tbsp sherry or red wine vinegar
- 1 tbsp + 1 tsp Dijon mustard
- 1 teaspoon of honey
- 2 Gala apples
- 0.5 cup chopped walnuts
- 1 small head of escarole, torn into pieces
- 2 heads Belgian endive, halved lengthwise and thinly sliced
- 110 g aged cheddar, grated (about 1 cup)
- Multigrain bread, for serving (optional)
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Recipes with similar ingredients: chicken breasts, endive salad, apples, walnuts, honey, wine vinegar, cheddar cheese, multigrain bread
Cooking the dish according to the recipe:
- Preheat oven to 375°F (190°C). Sprinkle the chicken with 1 teaspoon of salt and pepper to taste. In a large oven-safe skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken, skin side down, and cook until golden brown, about 5 minutes. Transfer the skillet to the oven (do not turn the chicken); roast until a thermometer inserted into the thickest part of the chicken registers 165°F (74°C), about 25 minutes. Transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, prepare the dressing.:
Combine vinegar, mustard, and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified. - Remove the chicken from the bone and slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole, and endive; season with salt and pepper to taste. Toss the salad, top with the chicken, and sprinkle with cheese. Serve with bread.
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