Endive, Apple And Chicken Salad Recipe

Name: Endive, Apple And Chicken Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breast halves; Salt and pepper; 1 cup apple cider; 2 tablespoons apple cider vinegar; 1 teaspoon lemon juice; 1 teaspoon Dijon mustard; 2 tablespoons vegetable oil; 2 tablespoons olive oil; 3 heads Belgian endive, halved lengthwise, cut crosswise into 1/2-inch-thick pieces; 1 cup torn romaine lettuce leaves; 1 small eating apple, halved, stemmed, cored and thinly sliced; 1/4 cup toasted sliced almonds

Servings: persons

2 boneless, skinless chicken breast halves
Salt and pepper
1 cup apple cider
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
2 tablespoons olive oil
3 heads Belgian endive, halved lengthwise, cut crosswise into 1/2-inch-thick pieces
1 cup torn romaine lettuce leaves
1 small eating apple, halved, stemmed, cored and thinly sliced
1/4 cup toasted sliced almonds

1
Season chicken on both sides with salt and pepper. Place in a small skillet and pour in cider. Cover and cook over medium heat until chicken is cooked through, about 20 minutes. Remove chicken to a shallow bowl. Increase heat to high and bring cider to a boil. Cook until thick, syrupy and reduced to about 1 Tbsp., about 6 minutes (watch carefully, as it can burn quickly). Pour over chicken. Allow to cool completely.
2
Combine vinegar, lemon juice, mustard, 1/2 tsp. salt and 1/8 tsp. pepper in a large salad bowl. Whisk until salt has dissolved, then slowly drizzle in both oils while whisking. Whisk until blended and thickened.
3
Just before serving, cut chicken into 1-inch cubes. Add to bowl with dressing along with any juices that have accumulated in bowl. Add endive, romaine, apple and almonds. Toss well. Season with salt and pepper.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 boneless, skinless chicken breast halves, Salt and pepper, 1 cup apple cider, 2 tablespoons apple cider vinegar, and more.

Yes, Endive, Apple And Chicken Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Endive, Apple And Chicken Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions