CHICKEN AND APPLE SALAD

Chicken and Apple Salad image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 skin-on, bone-in chicken breasts (about 2 pounds)
Kosher salt and freshly ground pepper
1/3 cup plus 1 tablespoon vegetable oil
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon plus 1 teaspoon dijon mustard
1 teaspoon honey
2 Gala apples
1/2 cup chopped walnuts
1 small head escarole, torn into pieces
2 heads Belgian endive, trimmed, halved lengthwise and thinly sliced
4 ounces aged cheddar cheese, shredded (about 1 cup)
Multigrain bread, for serving (optional)

Steps:

Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken, skin-side down, and cook until golden, about 5 minutes. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes. Transfer to a cutting board and let rest 5 minutes.
Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
Remove the chicken from the bone; slice. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper. Toss the salad and top with the chicken and cheese. Serve with bread.

Nutrition Facts : Calories 754 calorie, Fat 53 grams, SaturatedFat 12 grams, Cholesterol 149 milligrams, Sodium 910 milligrams, Carbohydrate 19 grams, Fiber 8 grams, Protein 54 grams