Grilled Chicken Salad With Caramelized Apples
2 tbsp Dijon style mustard
1/3 cup apple cider vinegar
2 tbsp balsamic vinegar
½ cup olive oil
4 boneless, skinless chicken breast halves
2 apples, granny smith or your preference, peeled, cored and quartered
2 tbsps each of cider vinegar and balsamic vinegar
1 tbsp sugar
4 cups romaine lettuce
1 avocado, peeled, pitted and thinly slice
1 orange or red bell pepper, thinly sliced
1 cup grape tomatoes
½ red onion, thinly sliced
Combine mustard, apple cider vinegar, balsamic vinegar and olive oil to create the dressing. Place chicken breasts in a shallow baking dish and pour ½ of the dressing over the chicken stirring to coat. Reserve the remaining for the salad. (You can make more if you prefer more dressing) Let marinate half an hour.
Preheat oven to 350. Mix together 2 tbsps each of cider and balsamic vinegar and 1 tbsp sugar in a bowl. Add the apples, tossing gently to coat. Place in a baking dish and bake for 25-30 minutes. Cool and chop into roughly half inch cubes.
Grill or sauté chicken until browned and cooked through. Cool slightly and slice on the diagonal into thin strips.
Meanwhile divide the lettuce among 4 plates. Sprinkle the avocado, pepper strips, tomatoes, red onion slices and caramelized apples decoratively over top. Top with the sliced chicken and pour dressing over all.