Balsamic Chicken Salad with Apples and White Cheddar

🧂 Ingredients

• 1 pound boneless

  skinless chicken breast
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 1 garlic clove

  minced
• 3 tablespoons apple cider vinegar
• 1 garlic clove

  minced
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• 2 tablespoons extra virgin olive oil
• Pinch salt
• Pinch freshly ground black pepper
• 2 5- ounce bags arugula
• ¼ small head red cabbage

  finely shredded
• 1 DeLallo SaladSavors - Crisp White Cheddar
• 1 avocado

  peeled, pitted, and sliced
• 4-6 radishes

  thinly sliced

Instructions

• 1 In a small bowl, whisk the balsamic, olive oil, and garlic. Pour into a large,
  resealable plastic bag and add the chicken. Press the air from the bag, seal,
  and refrigerate for at least 30 minutes.
• 2 In a small bowl, whisk the apple cider vinegar, garlic, Dijon, honey, olive oil,
  salt, and pepper. Let stand while you assemble the rest of the salad.
• 3 Heat your gas grill or indoor grill pan over medium-high heat. Remove the
  chicken from the marinade, discard the remaining liquid, and grill the chicken
  until browned and cooked through, 12 to 15 minutes, turning halfway. Transfer
  the chicken to a cutting board and slice.
• 4 In a large bowl, toss the arugula with the radish slices and red cabbage. Add
  the cheddar, almonds, dried apples, and the vinaigrette and toss to coat. Divide
  the salad among your serving plates or bowls and top with avocado slices and
  chicken. Serve immediately.

Nutrition Info