A little savory, crunch and salt. The ideal combo for a lunch-time salad! This recipe makes three servings (costs are figured on a per-serving basis).
Boneless skinless chicken breast fillets, cut into ½ inch pieces, seasoned with salt and pepper
West Coast grown Granny Smith apples, cored, peeled, and cut into a ¼ inch dice
Crumbled blue cheese
Chopped Oregon hazelnuts
Heat 1 tablespoon olive oil and butter in a large skillet over medium heat.
Add chicken and sauté until the chicken is golden brown and the internal temperature of thickest piece of chicken reaches 165°F, about 5-7 minutes. Always use a meat thermometer to determine the temperature.
Remove the chicken from the pan and place in a mixing bowl, set aside.
Add apples to the same skillet (adding the reserved oil if needed) Cook apples on medium heat until they become soft, about 10 minutes. Add the cooked apples to the chicken.
Add the apple juice and cider vinegar to the hot skillet and stir, scraping up any of the browned bits on the bottom. Bring to a simmer and then pour over the chicken and apples and toss.
Arrange mixed greens on a platter, top with the chicken salad, and then top with the blue cheese and hazelnuts. Served with assorted flatbreads.