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All RecipesPoultry

Chicken and Apple Salad with Cheddar Cheese and Cashews

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    8 to 12 mins

Serves 4
Prep Time
30 mins
Grilling Time
8 to 12 mins

the Ingredients

2013 04 10 20 52 56 Otgc Poultry 18 Full 346X318


  • ¼ cup fresh lime juice
  • 3 tablespoons honey
  • 2 tablespoons minced shallot
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh rosemary leaves
  • 1 teaspoon 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 slices (⅓ inch) thick
  • 1 romaine lettuce heart, cut crosswise into strips (½ inch) thick
  • 2 small red apples, halved, cored, and sliced (¼ inch) thick
  • 1 cup seedless green grapes
  • ½ cup roasted cashews
  • ½ cup diced cheddar cheese

Special Equipment

  • instant-read thermometer


  • 01 In a small bowl whisk together the lime juice, honey, shallot, mustard, rosemary, salt, and pepper. Slowly whisk in the oil to make a smooth dressing.
  • 02 Put the chicken breasts into a large bowl, add 1/4 cup 60 milliliters of the dressing, and turn the breasts to coat well. Let marinate at room temperature for 15 to 30 minutes before grilling. Put the onion slices into a medium bowl, spoon 2 tablespoons of the dressing over the top, and turn gently to coat evenly.
  • 03 Prepare the grill for direct cooking over medium heat (350° to 450°F).
  • 04 Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part the chicken registers 165°F, 8 to 12 minutes, turning once or twice. At the same time, grill the onion slices over direct medium heat until charred in spots and tender, about 8 minutes, turning once. Remove the chicken and onion from the grill and let the chicken rest for 3 to 5 minutes.
  • 05 In a large serving bowl combine the lettuce, apples, grapes, cashews, and cheddar. Cut the chicken into thin strips and roughly chop the onion. Add the chicken and onion to the bowl. Drizzle with enough of the remaining dressing to coat lightly (you may not need all of it) and mix well. Serve at room temperature.

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