JAZZ™ Apple & Cranberry Chicken Salad
INGREDIENTS
- For the Salad
- 2 chicken breasts, tempered at room temp for 15 minutes
- 2 tbsp canola oil
- 3 stalk celery, halved lengthwise and thinly sliced
- 1/2 cup dried cranberries
- 1 JAZZ™ apple, small diced
- For the vinaigrette
- 1/2 cup Greek yogurt
- 1 tbsp red wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tsp finely chopped shallot
- 1/2 tsp kosher salt
- 20 turns fresh cracked pepper
METHOD
- Preheat oven to 190 degrees Celsius
- Whisk together vinaigrette ingredients until well combined and chill in refrigerator until ready to use
- Heat a large sauté pan over high heat
- Add 2 tbsp canola oil and allow to warm slightly
- Meanwhile, season both sides of the chicken breasts generously with salt and pepper
- Add the chicken to the pan and allow to sear on both sides for 2 minutes
- Place the sauté pan in the oven and allow to continue roasting for 15-20 minutes, or until just firm
- Allow the chicken to rest in the fridge till chilled throughout
- Shred the chicken with your hands or forks
- Toss the chicken and the vinaigrette together until well combined
- Add the remaining salad ingredients and lightly toss again
- Serve over toast or on top of a salad
Credit: Lorin Peters- @LorinMichel
