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Chicken and Apple Salad with Cheddar Cheese and Cashews

Recipe From from Weber's On the Grill™: Chicken & Sides by Jamie Purviance

Fuel Type:

  • People

    Serves 4 to 6

  • Prep Time

    20 min.

  • Marinating Time

    15 to 30 min.

  • Grilling Time

    8 to 12 min.

Ingredients
Instructions

the Ingredients

20151023095405 Otgc Poultry 17

Dressing

  • 60 milliliters fresh lime juice
  • 3 tablespoons honey
  • 2 tablespoons minced shallot
  • 1 tablespoon Dijon mustard
  • 1 teaspoon minced fresh rosemary leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 80 milliliters extra-virgin olive oil
 
  • 3 boneless, skinless chicken breast halves, each about 170g
  • 1 medium red onion, cut crosswise into 8-millimeter slices
  • 1 romaine lettuce heart, cut crosswise into 12-millimeter strips
  • 2 small red apples, cut into 6-millimeter slices
  • 150 grams seedless green grapes
  • 65 grams cashews
  • 50 grams diced cheddar cheese

Instructions

  • In a small bowl whisk the dressing ingredients, except the oil. Slowly whisk in the oil to make a smooth dressing.

    Related Grill Skills

    • Chopping Rosemary
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • Place the chicken breasts in a large bowl and add 60 milliliters of the dressing; turn to coat. Allow the chicken to marinate at room temperature for 15 to 30 minutes before grilling. Spoon 2 tablespoons of the dressing over the onion slices and gently turn to coat evenly.

    Related Grill Skills

    • Slicing an Onion
  • Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Grill the onion slices with the chicken over direct medium heat until charred in spots and tender, about 8 minutes, turning once. Remove the chicken and the onions from the grill and let the chicken rest for 3 to 5 minutes. Allow to cool completely.
    Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Grill the onion slices with the chicken over medium heat until charred in spots and tender, about 8 minutes, turning once. Remove the chicken and the onions from the grill and let the chicken rest for 3 to 5 minutes. Allow to cool completely.
  • Combine the remaining ingredients in a large serving bowl. Cut the chicken into thin strips and roughly chop the onions. Add the chicken and onions to the bowl. Add enough of the remaining dressing to coat the ingredients lightly (you may not need all of it). Mix well and serve.

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