Balsamic Chicken Salad

Balsamic Chicken Salad

I am incredibly indecisive – and that is exactly how I would describe this dish.  Seriously, I hate making decisions and I will do everything in my power to have someone else express some sort of preference in any situation. This recipe combines, sweet, savory, tangy, salty, crunchy, chewy, and all around everything awesome into one very confused chicken salad.  For those who can’t decide what they’re in the mood for, look no further.

2 Chicken Breasts (with bone in and skin)

2 Fuji apples

1 cup Dried Cranberries

1 cup Sweet and Spicy Walnuts (see below)

Balsamic Vinaigrette (see below)

Salt

Pepper

Garlic powder

Balsamic Vinaigrette

3/4 cup Olive Oil

1/2 cup Balsamic Vinegar

2 cloves Garlic

3 tbsp Dijon Mustard

2 tsp Honey

Salt

Pepper

Sweet and Spicy Walnuts

3 cups Walnuts

1/3 cup Brown Sugar

1/3 cup Canola Oil

2 Tbsp. honey

2 Tbsp. Maple Syrup

2 Tbsp. Cane Syrup

1 Tbsp. Red Pepper flakes

1/4 tsp. Cayenne Pepper

Salt

Preheat oven to 350 degrees. Combine all ingredients except Walnuts, and mix until well combined. Add Walnuts and stir until evenly coated.  Lightly coat a baking sheet with non-stick cooking spray and spread Walnuts evenly on pan. Bake for 20 minutes; stir twice to ensure even cooking.  Allow Walnuts to cool before removing from baking sheet.

Balsamic Vinaigrette:

Combine Olive Oil, Balsamic Vinegar, Garlic, Dijon, Honey, Salt, and Pepper, in a large mixing bowl. Blend ingredients together in a blender or using an emulsion blender.

Chicken Salad:

Season chicken with Salt, Pepper, and Garlic Powder.  Bake 45 minutes at 350 degrees.  Remove skin and cube chicken into bite size pieces. Dice apples and chop walnuts once cooled. Combine Cranberries, Sweet and Spicy Walnuts, Balsamic Vinaigrette, and Apple until coated with dressing.  I like to serve in a “lettuce bowl” – just use a few pieces of iceberg lettuce to create a makeshift (and edible) bowl!

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