Ingredients
1tbspextra virgin olive oil
2chicken breasts,boneless, skinless
10ozmixed greens
red onion,a quarter, thinly sliced
2cupsapple chips
1cuppecans,glazed
½cupgorgonzola cheese,crumbled
1cuptomatoes,freshly-diced, optional
½cupextra virgin olive oil
¼cupwhite balsamic vinegar
3tbsphoney
½tspsea salt
¼tspblack pepper,freshly-cracked
⅛tspgarlic powder
Preparation
Preheat the oven to 350 degrees F.
Prepare a baking sheet with aluminum foil, then mist it with cooking spray or oil.
Brush the chicken breasts with olive oil, then season with a pinch of salt and freshly ground black pepper.
Place the chicken on the prepared baking sheet.
Cook for 20 to 30 minutes, or until internal temperature is 160 degrees F and the juices run clear.
Remove, then let the chicken cool for at least 10 minutes. Thinly slice or shred the chicken.
Toss the mixed greens, red onion, apple chips, pecans, gorgonzola cheese and tomatoes together in a large bowl.
Whisk the olive oil, white balsamic vinegar, honey, sea salt, black pepper, and garlic powder together in a bowl until blended.
Drizzle the desired amount of vinaigrette over the salad, then toss to combine.
Serve, and enjoy!
