French · Lunch
Chicken and Apple Salad
French bistro salad pairing seared chicken breast with crisp apple, walnuts, and celery over frisée, finished with a Dijon-cider vinaigrette. The dressing balances tart apple against nutty crunch and mild mustard tang, with shaved Emmental for a light, savoury lunch.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
505Calories
45.2gProtein
28.9gFat
19.3gCarbs
11.8gSugar
3.9gFiber
580mgSodium
152mgChol
6.1gSat Fat
950mgPotassium
180mgCalcium
2.1mgIron
0.5mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the chicken breast dry and season both sides with salt and black pepper.
2
Sear
Heat 1 tsp olive oil in a skillet over medium-high heat and sear the chicken 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C).
3
Rest
Transfer the chicken to a plate and let it rest 5 minutes until juices settle, then slice into strips.
4
Whisk
Combine 1 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 0.5 tsp honey, salt and black pepper in a bowl until smooth.
5
Toss
Thinly slice the apple and celery, roughly chop the walnuts, then toss the frisée, apple, celery and walnuts with half the vinaigrette until lightly coated.
6
Plate
Pile the dressed salad onto a plate, fan the sliced chicken over the top, scatter shaved Emmental, and drizzle remaining vinaigrette.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 2 tsp2 tsp olive oil, for searing
- a pinch of salt
- a pinch of black pepper
- 22 small handful frisée lettuce
- 22 apple
- 22 celery stalk
- 40g40g walnut
- 2 tbsp30g Emmental cheese
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp apple cider vinegar
- 1 tsp1 tsp honey
- a pinch of salt
- a pinch of black pepper
