Feb 8, 2012

Chicken and Apple Salad with Cheddar Cheese and CashewsRecipe from Weber's On the Grill™: Chicken & Sides by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh rosemary
  • 1 cup green grapes
  • 1 hearts of romaine
  • 3 limes
  • 2 red apples
  • 1 red onions
  • 1 shallots

Meat / Poultry / Seafood

  • 3 boneless, skinless chicken breast halves, each about 6 oz

Oil and Spices

  • 0.33 cup extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1 tsp kosher salt


  • 1 tbsp Dijon mustard
  • 3 tbsp honey


  • 2 oz cheddar cheese


  • 0.5 cup cashews



  • ¼ cup 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
  • ⅓ cup extra-virgin olive oil

  • 3 boneless, skinless chicken breast halves, each about 6 ounces
  • 1 medium red onion, cut crosswise into ⅓-inch slices
  • 1 romaine lettuce heart, cut crosswise into ½-inch strips
  • 2 small red apples, cut into ¼-inch slices
  • 1 cup green grapes
  • ½ cup cashews
  • ½ cup diced cheddar cheese


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

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. Place the chicken breasts in a large bowl and add ¼ cup 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.

  4. Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, 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.

  5. 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. Serve at room temperature.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Tonya H

Deliciously easy salad

I've been making this salad for a few years now, and it turns out perfect every time. It's a great weeknight meal because it's quick to pull together and doesn't make you feel stuffed afterwards. You can also switch up the toppings, I like a combination of apples, swiss cheese, dried cranberries, and cashews as well.

Type of Griller


Would you recommend this recipe? YES

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Chicken and Apple Salad with Cheddar Cheese and Cashews