With apples in season, we try to incorporate them into as many dishes as possible. Pairing apples and pecans with arugula/ micro-greens that are easy to find in the fall and winter is a can't miss. We added chicken and goat cheese for a few extra calories, but this can work as a side salad, too. Keeping with the theme, we dress it with a Dijon mustard and apple cider vinaigrette.
Ingredients (Serves 2)
4 oz cooked chicken, shredded, chopped or chunks
1/2 apple - sliced thin (leaving the peel on is optional)
handful of pecans
4 oz Arugula
2 oz microgreens
Optional: Blue Cheese, Goat Cheese, Gorgonzola
Optional: Fresh Tarragon, chives
Optional: Pear, Walnuts
Chicken Spices/Rub: https://www.lemonpantry.com/post/chicken-french-herbs-with-caramelized-onions-asparagus
Dressing
1/4 cup Olive Oil
2 Tbsp Apple Cider Vinegar
1 Tbsp Dijon Mustard
1/2 Tsp Honey
Salt, Black Pepper
1/2 Shallot diced (optional)
Dressing Steps: Add the mustard, vinegar, honey, shallots, salt and black pepper, then whisk while adding olive oil. Or shake/blend everything in a shaker/blender.
Steps
Shred or chop the chicken and set in a mixing bowl. Add the rest of the ingredients while adding small amounts of dressing while tossing. Top with black pepper.
Reminder to Check out our main salads page: https://www.lemonpantry.com/salads
Other Pairings/Combinations with this dressing
Light, Leafy greens: Romaine, Spinach, Mixed Greens, Cabbage
Peppery Greens: Arugula, Frise, Microgreens
Veggies: Fennel, Asparagus, Mushroom, Broccoli, Avocado, Beans, Lentils, Brussels Sprouts Legumes: Lentils, Fava Beans, White Beans
Cheese: Goat, Feta, Blue, Parmesan
Protein: Chicken, Tuna Steak, Salmon, Scallop, Shrimp
Fruits & Nuts: Pear, Pine Nuts
Herbs: Tarragon, Parsley, Dill, Mint, Chives
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