Apple Salad with Smoked Chicken
and Gorgonzola Cheese
COLUMBIA MARKETING
INTERNATIONAL
CHICKEN
4 boneless, skinless chicken
breast halves
1/2 cup brown sugar
1/4 cup apple cider
1/2 teaspoon liquid smoke
Salt and freshly cracked
black pepper
DRESSING
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly cracked
black pepper
SALAD
16 ounces field greens
2 romaine hearts, chopped
1 red onion, sliced thin
3 CMI apples of your
choice, diced
1 cup crumbled Gorgonzola
cheese, or more to taste
Freshly cracked black pepper
1. Preheat oven to 350°F.
2. To prepare the chicken, place chicken, brown sugar, cider, liquid smoke,
and salt and pepper to taste in a bowl and stir to combine. Pour into a
roasting pan and bake for 35-40 minutes, or until chicken is cooked. Let
cool to room temperature and refrigerate until ready to use.
3. To prepare the dressing, place honey, mustard, shallot, lemon juice and
vinegar in a bowl and whisk to combine. Gradually whisk in olive oil.
Season to taste with salt and pepper.
4. To make the salad, cut the chicken into bite-size pieces. Place in a salad
bowl and add greens, romaine, red onion and apples.
5. Add dressing and toss to coat. Sprinkle with Gorgonzola cheese and
cracked pepper to taste. Makes 6 servings.
Recipe courtesy of Chef David Toal of Ravenous Catering, Wenatchee, Washington.
* Brands may vary by region; substitute a similar product.
Grape, Apple and Chicken Salad
with Thai Dressing
BLUE SKY FRESH
2 romaine hearts, torn in bite-size pieces
1/4 cup thinly sliced green onions
1 Granny Smith apple, cored and sliced thin
1/2 cup halved Blue Sky Thompson seedless grapes
1/2 cup halved Blue Sky Flame seedless grapes
1/2 cup halved Blue Sky black seedless grapes
1 1/2 cups thinly sliced cooked chicken
THAI DRESSING
1/2 cup vegetable oil
1/4 cup apple cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons dark sesame oil
1/2 tablespoon honey
1 garlic clove, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1. In a large salad bowl, mix romaine, green onions, apple, grapes
and chicken.
2. Prepare Thai Dressing: Combine all ingredients in a medium bowl and
whisk until well blended.
3. Add dressing to the salad and toss to coat. Makes 6 servings.
Brands may vary by region; substitute a similar product.
