Fall Detox Chicken Salad by @erekav

40 min

6 servings

🫒

80 ml

Extra virgin olive oil

🍎

60 ml

Apple cider

🥣

2 tbsp

Low-fat Greek yogurt

🍚

2 tsp

Rice wine vinegar

🌼

1 tsp

Dijon mustard

🍎

3.3

Apple

🧂

0.5 tsp

Salt

🍗

4

Chicken breasts

🫒

1 tbsp

Olive oil

🥬

4 stalks

Celery ribs

🧅

1 bunch

Scallions

🍇

180 g

Pomegranate seeds

🌿

80 ml

Parsley

🥜

80 ml

Pecans

🧂

0.5 tsp

Kosher salt

⚫

Black pepper

  1. Preheat

    Preheat the oven to 375F.

  2. Add
    • Extra virgin olive oil
    • Apple cider
    • Low-fat Greek yogurt

    Add all of the vinaigrette ingredients to a blender and blend until smooth.

  3. Pour

    Pour the vinaigrette into a large bowl and set aside.

  4. Pat
    • Chicken breasts
    • Salt

    Pat the chicken breasts dry and season generously with salt and pepper.

  5. Add
    • Olive oil

    Add the olive oil to an oven-proof skillet and heat over medium-high.

  6. Add
    • Chicken breasts
    • Olive oil

    Once the olive oil is hot, add the chicken and sear both sides for about 2 minutes or until they develop a golden-brown crust.

  7. Place
    • Chicken breasts

    Place the chicken in the oven and cook until it reaches an internal temperature of 160F.

  8. Rest
    • Chicken breasts

    Remove the chicken from the oven and let it rest for 8 minutes, or until it reaches 165F.

  9. Dice
    • Chicken breasts

    Dice the chicken and place it into the bowl with the dressing.

  10. Sit
    • Chicken breasts

    Let the chicken sit in the dressing for 5-10 minutes to absorb the vinaigrette.

  11. Add
    • Apples
    • Celery ribs
    • Scallions

    Add the remaining salad ingredients to a bowl and mix well.

  12. Add
    • Chicken breasts

    Add the soaked chicken and dressing to the salad and mix once more.

  13. Step

    Store in the refrigerator in an airtight container for up to a week.

Fall Detox Chicken Salad by @erekav

40 min

6 servings

🫒

80 ml

Extra virgin olive oil

🍎

60 ml

Apple cider

🥣

2 tbsp

Low-fat Greek yogurt

🍚

2 tsp

Rice wine vinegar

🌼

1 tsp

Dijon mustard

🍎

3.3

Apple

🧂

0.5 tsp

Salt

🍗

4

Chicken breasts

🫒

1 tbsp

Olive oil

🥬

4 stalks

Celery ribs

🧅

1 bunch

Scallions

🍇

180 g

Pomegranate seeds

🌿

80 ml

Parsley

🥜

80 ml

Pecans

🧂

0.5 tsp

Kosher salt

⚫

Black pepper

Preparation Steps

  1. Step 1/13

    Preheat the oven to 375F.

  2. Step 2/13

    Add all of the vinaigrette ingredients to a blender and blend until smooth.

    🫒Extra virgin olive oil
    🍎Apple cider
    🥣Low-fat Greek yogurt
    🍚Rice wine vinegar
    🌼Dijon mustard
    🍎Apple
    🧂Salt

  3. Step 3/13

    Pour the vinaigrette into a large bowl and set aside.

    🥣Large bowl

  4. Step 4/13

    Pat the chicken breasts dry and season generously with salt and pepper.

    🍗Chicken breasts
    🧂Salt
    ⚫Black pepper

  5. Step 5/13

    Add the olive oil to an oven-proof skillet and heat over medium-high.

    🫒Olive oil

  6. Step 6/13

    Once the olive oil is hot, add the chicken and sear both sides for about 2 minutes or until they develop a golden-brown crust.

    🍗Chicken breasts
    🫒Olive oil

  7. Step 7/13

    Place the chicken in the oven and cook until it reaches an internal temperature of 160F.

    🍗Chicken breasts

  8. Step 8/13

    Remove the chicken from the oven and let it rest for 8 minutes, or until it reaches 165F.

    🍗Chicken breasts

  9. Step 9/13

    Dice the chicken and place it into the bowl with the dressing.

    🍗Chicken breasts
    🔪Knife
    🪵Cutting board
    🥣Large bowl

  10. Step 10/13

    Let the chicken sit in the dressing for 5-10 minutes to absorb the vinaigrette.

    🍗Chicken breasts
    🥣Large bowl

  11. Step 11/13

    Add the remaining salad ingredients to a bowl and mix well.

    🍎Apples
    🥬Celery ribs
    🧅Scallions
    🍇Pomegranate seeds
    🌿Parsley
    🥜Pecans
    🧂Kosher salt
    🥣Mixing bowl

  12. Step 12/13

    Add the soaked chicken and dressing to the salad and mix once more.

    🍗Chicken breasts
    🥣Mixing bowl

  13. Step 13/13

    Store in the refrigerator in an airtight container for up to a week.

    🫙Airtight container

Composition

Ingredients

Types

Oils, Beverages, Fruit, Dairy, Condiments, Spices, Meat, Poultry, Vegetables, Herbs, Nuts

Ingredients

Extra virgin olive oil, Apple cider, Low-fat Greek yogurt, Rice wine vinegar, Dijon mustard, Apple, Salt, Chicken breasts, Olive oil, Celery ribs, Scallions, Pomegranate seeds, Parsley, Pecans, Kosher salt, Black pepper

Notes

Extra virgin olive oil (for the vinaigrette), Apple (finely diced, for the salad), Salt (for the vinaigrette), Celery ribs (finely diced), Scallions (thinly sliced), Parsley (finely chopped), Pecans (or walnuts), Black pepper (for seasoning the chicken, amount not given)

Allergens

Milk, Mustard, Celery, Tree nuts

Dietetics

Dietary regimen

Egg-Free, High-Protein, soy-free, Gluten-Free

Calories

340 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 20g, Fat: 18g, Fiber: 4g, Sugars: 12g

Nutritional Information

Minerals

Potassium: 480mg, Sodium: 480mg, Calcium: 40mg, Iron: 1.3mg, Magnesium: 30mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.6mg, Vitamin K: 20mcg, Folate: 25mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Blender, Large bowl, Mixing bowl, Knife, Cutting board, Airtight container

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad, Snack

Occasions

Autumn, Meal Prep, Everyday Lunch

Origin

Source

Platform

instagram

Original Creator

@erekav

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Juicy, Chunky, Creamy

Flavors

Tangy, Savory, Sweet, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigeration : up to 1 week (store in an airtight container,keep refrigerated at or below 40F (4C))