Description
A hearty autumn salad featuring crispy cornmeal-crusted baked chicken breast served over a bed of fresh mixed greens with crisp apple slices, toasted nuts, creamy gorgonzola cheese, and a tangy apple cider vinaigrette. This dish blends textures and flavors perfect for a satisfying fall meal.
Ingredients
For the Crispy Cornmeal Chicken:
- 2 boneless, skinless chicken breasts
- ½ cup buttermilk
- ½ cup cornmeal
- ¼ cup panko breadcrumbs
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil spray (for baking)
For the Salad:
- 4 cups mixed greens (spinach, arugula, or spring mix)
- 1 Honeycrisp or Granny Smith apple, thinly sliced
- ½ cup crumbled gorgonzola cheese
- ⅓ cup toasted pecans or walnuts
- ¼ small red onion, thinly sliced
- ¼ cup dried cranberries (optional)
For the Apple Cider Vinaigrette:
- 3 tbsp olive oil
- 1 ½ tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- Salt and black pepper, to taste
Instructions
- Prepare chicken: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking. Pound the chicken breasts to an even thickness to ensure uniform cooking. Dip each breast in buttermilk to moisten, then coat thoroughly in a mixture of cornmeal, panko breadcrumbs, smoked paprika, garlic powder, salt, and black pepper. Place the coated chicken breasts on the prepared baking sheet, spray lightly with olive oil, and bake for 20 to 25 minutes, flipping halfway through, until they are golden brown and reach an internal temperature of 165°F. Remove from the oven and let the chicken rest before slicing.
- Make dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), and salt and pepper to taste until the mixture emulsifies into a smooth vinaigrette dressing.
- Assemble salad: On a large platter or in a salad bowl, spread out the mixed greens evenly. Top with sliced baked chicken, thin apple slices, crumbled gorgonzola cheese, toasted pecans or walnuts, thinly sliced red onion, and dried cranberries if using. Drizzle the apple cider vinaigrette evenly over the salad and toss gently to combine all flavors just before serving.
Notes
- Substitute gorgonzola with blue cheese or goat cheese if preferred for different flavor profiles.
- Add roasted butternut squash cubes to the salad for an additional hearty fall flavor and texture.
- The chicken can be prepared ahead of time and served either warm or chilled, making this salad great for meal prep or entertaining.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad / Main Course
- Method: Baking
- Cuisine: American
