Fuji Apple Chicken Salad

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Panera Bread's Fuji Apple Chicken Salad is one of our favorite salads, especially this time of year. Unfortunately, the closest Panera Bread is about 20 minutes from my home. When I want to get my Fuji Apple Chicken Salad Solution, sometimes I just make mine at home.

The best thing about doing it at home is that you can do it for a fraction of the cost, and you can also control the proportions of the ingredients. Tight pants a little tight a week? Let go with the cheese and walnuts and get heavy with the mixed vegetables. Also, if you work from home like me, you can divide the salad into 4 Tupperware containers (keep pecans and apple chips separate so they don't get soggy) and eat for lunch all week.

Combine all my salad favorites: a protein, cheese, fruit, and nuts. This salad is a lovely combination of mixed greens, chicken breast, tomatoes, red onion, gorgonzola cheese, walnuts, and the endurance piece – apple chips! They totally prepare the salad and at this time of year I say that apples should be eaten at every opportunity.

I used these fabulous caramelized apple chips that I made recently. It's a super simple recipe that involves simmering thinly sliced ​​apples in a water / sugar solution and then baking them in the oven. They get nice and crispy, as well as having incredible sweetness to them, just like the ones in Panera's Apple Chicken Salad.

Fuji Apple Chicken Salad

Servings: 4

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This salad is an imitation of the Panera salad. It is loaded with nuts, blue cheese, red onion, and delicious apple chips.

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon of olive oil
  • 1 tablespoon of lemon juice
  • salt and pepper
  • 1 package (10 ounces) mixed greens
  • 2 medium tomatoes, thinly sliced
  • 1/4 onion, thinly sliced
  • 3/4 cup toasted walnut halves
  • 1/2 cup crumbled gorgonzola cheese
  • 2 cups apple chips

Bandage

  • 2 tablespoons of concentrated apple juice
  • 1 teaspoonful of Dijon mustard
  • 1 tablespoon of white balsamic vinegar
  • 1/2 teaspoon of sugar
  • 1/4 teaspoon of salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup canola oil or olive oil
  • Heat a skillet over medium-high heat.

  • Combine olive oil and lemon juice and rub the mixture on the chicken breasts. Spice with salt and pepper.

  • Cook chicken for 3-4 minutes per side or until no longer pink in the middle. Let cool and then cut.

  • In a salad bowl, combine the mixed vegetables, tomatoes, red onion, cheese, and walnuts. Top with chicken and sprinkle apple chips on top.

  • To make the dressing, beat all the ingredients together in a medium bowl.

You can use packaged dehydrated apple slices for apple chips or just use fresh, thinly sliced ​​apples. To get some of the bite out of the red onion, place the sliced ​​onion in a bowl of ice water for at least 10 minutes. Works like a charm!

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