Delicious Grilled Chicken, Apple, and Fennel Salad
This week, the recipe was created by Denise Mérineau, our candidate for the “I’m Taking Charge 3” challenge. She is the winner of this week’s mini-contest. This fresh and light salad can serve as a full meal, and is really delicious! Perfect for apple season, try it this weekend! Bon appétit!
346 calories / 32 g carbs / 15 g fat / 24 g proteins / 7 g fiber
120 g (1) skinless chicken breast, cut in slices
5 ml (1 teaspoon) olive oil
45 ml (3 tablespoons) pine nuts
1 fennel, thinly sliced
2 apples (Cortland, Melba, Empire, Gala, Granny Smith…), thinly sliced
Juice and zest of a lime
80 ml (1/3 cup) plain 0 % Greek yogurt
60 ml (1/4 cup) light parmesan cheese, grated or shredded
60 ml (1/4 cup) apple cider vinegar
Salt and pepper, to taste
- In a pan, cook the chicken in olive oil over medium-high heat. Add salt and pepper. Mix often, and cook for about 5 minutes. When the chicken is cooked, set aside in a warm place. Add the pine nuts in the pan, and roast lightly. Cook over low heat for about 2 minutes. Set aside.
- In a large salad bowl, add the fennel and apple. Sprinkle the apple with a little bit of lime juice to avoid browning.
- For the salad dressing, mix the yogurt, parmesan, and apple cider vinegar. Add to the salad, and mix thoroughly. Add salt and pepper.
- Right before serving, add the chicken and grilled pine nuts on top.