An array of sweet, salty, and tangy flavors, make this salad refreshing, filling, and loaded with tastes you won’t be able to refuse!
Other than lots of fun round up posts, I’ve been pretty MIA the last few weeks on here and all forms of social media. I’ve talked before about how hard it can be to fully unplug and spend time with my family, so with the holiday season, I took full advantage and spent as much time with my loved ones as possible, and it was glorious!
But I’m back! And with the new year I feel refreshed and ready to go! I’d love to know if there is anything particular you’re looking to see here this year? Please let me know in the comments below!
To start this year off right, I’m giving you one of my absolute FAVORITE salads. We have been eating this like CRAZY the last couple of months, at least 1-2 times a week…actually we just had it for dinner last night! It is fantastic. I never used to like salads..BUT that’s because I just didn’t know how to make them!
Salads are limitless, you can add anything and everything to a salad. A bed of lettuce is the base for some pretty amazing possibilities! My goal is to eat a lot more salads this year, and Ill share my favorites with you. I know from experience I can get pretty bored eating plain ol’ salads all the time, and coming up with new ideas to spice them up can be hard!
Start with this winner, and you can’t go wrong!
An array of sweet, salty, and tangy flavors, make this salad refreshing, filling, and loaded with tastes you won't be able to refuse!
Ingredients
- 2 chicken breasts, sliced
- 1 Tablespoons olive oil
- 1 teaspoon dried thyme, divided
- 1/4 teaspoon salt
- pepper
- 3 Tablespoons maple syrup
- 1 head Ice burg lettuce, shredded
- 2 cups chopped red cabbage
- 1 cup dried cranberries
- 1 cup chopped candied (or honey roasted) pecans
- 1/2 cup Gorgonzola cheese
- 1/2 cup apple cider
- 2 Tablespoons apple cider vinegar
- 1/2 teaspoon dijon mustard
- 1 Tablespoon olive oil
- salt and pepper
Directions
- In a large skillet over medium-high heat, heat the olive oil until shimmering.
- Add the sliced chicken breast, being sure not to overcrowd the pan. ( I had to cook mine in two batches)
- Sprinkle on half a teaspoon of thyme and the salt and pepper. Cook 2-3 minutes before flipping and sprinkling on the remaining 1/2 teaspoon of thyme.
- About 1 minute before you're about to remove the chicken, drizzle on the maple syrup. Cook for the minute and transfer chicken to a plate.
- In a large bowl add the shredded ice burg. Mix in the cabbage, cranberries, pecans, and Gorgonzola cheese. (You can add the cooked chicken in here as well, or wait and add it to each plate individually.) Toss all the ingredients together.
- To make the dressing, in a small bowl, whisk together the apple cider, the vinegar, dijon, olive oil, and a sprinkle of salt and pepper.
- To serve, divide the salad among four different plates, top with cooked chicken, drizzle on dressing, and enjoy!