Crisp Apple Fall Salad with Herb Poached Chicken
Nothing screams autumn more than a fall salad that highlights this season’s produce, candied pecans, and juicy chicken to add some protein.
Ingredients
HERB POACHED CHICKEN:
- 2 Chicken Breasts, (a little over 1 pound)
- 1 tsp. Italian Seasoning
- 1/2 tsp. Garlic Powder
- 1 Bay Leaf
- 2 tsp. Black Peppercorns, optional
- 3 - 4 cups Chicken Broth, as needed
TO MAKE THE SALAD:
- 4 cups Arugula
- 1/4 cup Pecan Pralines, chopped
- 2 Snapdragon Apples, cut into bite-sized chunks
- 1 Pomegranate, separated into arils
- 1/2 cup Feta or Goat Cheese, crumbled
- Citrus or Balsamic Vinaigrette , as needed
Instructions
- Place the chicken in a small saucepan with seasonings and chicken broth. Be sure the broth covers the chicken by at least 2 inches. Bring to a boil.
- Once boiling, cover with a lid and turn off the heat. Let the chicken sit in the broth for 12 - 15 minutes, or until internal temperature has reached 165F.
- Remove the chicken from the broth and set them on a cutting board. Allow them to rest for at least 10 minutes to seal in the juices. Cut into bite-sized chunks and set aside.
- To assemble the salad simply place the arugula in a large serving bowl. Top with chicken, pecans, apples, pomegranate arils, choice of cheese, then toss it all together. Serve with dressing on the side and enjoy immediately.
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