Apple Chicken Salad with Cheesy Croccantini
A light, healthful lunch or dinner with a cheesy Croccantini crunch.
1 lb. boneless, skinless chicken breasts, trimmed
1/2 cup shredded aged white cheddar cheese
3 Tbsp. grapeseed or canola oil
2 Tbsp. apple vinegar
1 Tbsp. whole-grain mustard
1 head escarole or other tough leafy green, torn into bite-sized pieces
3 cups sweet, crunchy apples (about 2 medium) (e.g. Honeycrisp)
1/4 cup red slivered onion
Sea salt and pepper to taste
1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill chicken at medium-high for about 15 minutes, or until the thickest part of the chicken reads 165F with a thermometer.
2. Whisk oil, vinegar, mustard, and1/4 teaspoon each of salt and pepper together in a large bowl. Add escarole and apples, and toss to coat.
3. Sprinkle Croccantini with cheddar, and bake for 3-5 minutes, or until cheese melts, but be certain not to burn the Croccantini.
4. Slice chicken, and serve on top of salad with cheesy Croccantini on the side.