A light, healthful lunch or dinner with a cheesy Croccantini crunch.

1 lb. boneless, skinless chicken breasts, trimmed

1/2 cup shredded aged white cheddar cheese

3 Tbsp. grapeseed or canola oil

2 Tbsp. apple vinegar

1 Tbsp. whole-grain mustard

1 head escarole or other tough leafy green, torn into bite-sized pieces

3 cups sweet, crunchy apples (about 2 medium) (e.g. Honeycrisp)

1/4 cup red slivered onion

Sea salt and pepper to taste

1. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill chicken at medium-high for about 15 minutes, or until the thickest part of the chicken reads 165F with a thermometer.

2. Whisk oil, vinegar, mustard, and1/4 teaspoon each of salt and pepper together in a large bowl.  Add escarole and apples, and toss to coat.

3. Sprinkle Croccantini with cheddar, and bake for 3-5 minutes, or until cheese melts, but be certain not to burn the Croccantini.

4. Slice chicken, and serve on top of salad with cheesy Croccantini on the side.

Original recipe found at eatingwell.com
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