September 29, 2017

Fall Salad


According to the calendar, it's fall, but here in upstate New York, we also fell victim to the heatwave that the entire east coast seemed to have been experiencing these past few weeks. To stay cool (and healthy), I've been making a fall salad for lunch I just had to share since it boasts the flavors of the season and is very simple. My favorite part might just be how the warm chicken melts the goat cheese. This salad is the perfect blend of crunch, sweet, tart, and creamy.






INGREDIENTS:
  • Sweet and crunchy lettuce
  • 1 medium Honeycrisp apple
  • ¼ c. dried cranberries
  • ¼ c. sunflower seeds
  • 2 Tbsp. goat cheese
  • 4 oz. chicken breast, cooked (I baked it in Balsamic)
  • 1 Tbsp. gourmet Balsamic Vinegar (I get mine at a local shop in Albany)

DIRECTIONS:
  1. Cook chicken, let rest while you prepare the salad.
  2. Dice apple and sprinkle remaining ingredients- dried cranberries, sunflower seeds, and goat cheese. Top with sliced chicken and drizzle with balsamic.


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