Grilled Chicken, Apple, and Pecan Salad with a Maple Vinaigrette
Blue Mountain Vegetable Farm Lettuce
Berkeley Farm Microgreens
A & A Orchards Apple
Flynn Farms Pecans
Five Acre Farms Radish
White River Creamery Fresh Mozzarella Cheese
1-2 chicken breast from Bradford Valley Farms
Season with salt, pepper, garlic powder, and smoked paprika to your liking
1/4 cup plus 2 tbsp Apple Cider Vinegar
1/4 cup Extra Virgin Olive Oil
3 tbsp War Eagle Mill Pure Maple Syrup
Dash of Worsterschire Sauce
1/8 tsp Pepper
1/8 tsp Garlic powder
Sprinkle of Salt
Mix together in a small container
Combine the salt, pepper, garlic and onion powder in a small bowl and season the chicken all over. Heat your grill (or a grill pan) to medium/med-high heat and brush with the oil. Once sizzling hot, add chicken and grill about 5 minutes per side or until just cooked through. The internal temperature of the chicken should reach 165°F. Remove to a cutting board and set aside.
Place your clean lettuce and Microgreens in a bowl.
Rinse and dry your apple and slice it up into the salad. (You can leave the skin on the apple.)
Add your pecans, radish, and shredded mozzarella to the salad.
Thinly slice the grilled chicken and layer into the salad as desired.
Drizzle the dressing over the top and toss, or serve it on the side. Enjoy!