Red Lobster Chicken and Apple Salad
Ingredients
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
Procedure
Marinate
the chicken breasts in the sun-dried tomato dressing overnight.
Bake
the chicken uncovered in the marinade at 350º for 20-30 minutes, until the
interior temperature is 170º.
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.
Notes
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 Newman’s Own Balsamic Vinaigrette.
This
recipe was adapted from a salad served at the Red Lobster restaurant