Red Lobster Chicken and Apple Salad
Skinless, boneless chicken breasts
Sun-dried tomato vinaigrette dressing or sun-dried tomato dressing
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 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.
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. The salad now served at the Red Lobster also has radicchio, red peppers, and sun-dried tomato pieces. We prefer it without them.