by mtlabor
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mtlabor's Notes:
1 large chicken breast, butterflied Ask a question about this ingredient
2 tablespoons cajun seasoning Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
2 tablespoons apple cider vinegar Ask a question about this ingredient
2 tablespoons maple syrup Ask a question about this ingredient
2 teaspoons Dijon mustard Ask a question about this ingredient
2 teaspoons spicy brown mustard Ask a question about this ingredient
1 small shallot, minced Ask a question about this ingredient
1 garlic clove, minced Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
mixed salad greens Ask a question about this ingredient
1 Granny Smith apple, cored and sliced Ask a question about this ingredient
1/4 cup fruit and nut trail mix Ask a question about this ingredient
Season each side of the chicken breast with the cajun seasoning mix.
Ask a question about this stepHeat a large saute pan under medium high heat and add about a tablespoon of olive oil. Add chicken breast and cook for about 4-5 minutes, or until browned. Flip over and cook an additional 4-5 minutes, or until cooked thoroughly. Set chicken aside on cutting board to rest.
Ask a question about this stepMake vinaigrette by combining olive oil, apple cider vinegar, maple syrup, Dijon mustard, spicy brown mustard, shallot, and garlic in a small bowl. Whisk until mixture is emulsified (no separation of acid and oil). Season with salt and pepper, to taste.
Ask a question about this stepIn a large bowl, toss the greens with about 2 tablespoons of the vinaigrette and divide among two plates. Top greens with trail mix and sliced apples. Then top with sliced chicken breasts. Serve with additional dressing, if desired.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
