Red Lobster Chicken and Apple Salad




Skinless, boneless chicken breasts

Sun-dried tomato vinaigrette dressing or sun-dried tomato dressing


Romaine lettuce

Blue cheese, crumbled

Apples, peeled and sliced very thin

Walnuts, chopped into large pieces

Balsamic vinaigrette dressing




Marinate the chicken breasts in the sun-dried tomato dressing overnight.


Bake the chicken uncovered in the marinade at 350 for 20-30 minutes, until the interior temperature is 170.


Refrigerate the chicken until it is cold, then slice it very thin.


We like to serve this with each ingredient in a separate bowl so people can create their own salad with the proportions they prefer. Leftovers also keep longer when not mixed together.




The flavor depends strongly on the two salad dressings. We used to use Marzetti brand for both. We now prefer the Kraft sun-dried tomato dressing and Newmans Own Balsamic Vinaigrette.


This recipe was adapted from a salad served at the Red Lobster restaurant. The salad now served at the Red Lobster also has radicchio, red peppers, and sun-dried tomato pieces. We prefer it without them.