This is a delicious Fall salad! Paired with 10-Minute Warm Apple Spice Cake with Caramel Topping, and Apple Cider Sangria and it is an amazing dinner with friends!
- 2 T. balsamic vinegar
- 1/4 cup orange juice
- ¼ c honey
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 tsp lemon zest
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 1 tsp Dill Mix
- 2-3 boneless skinless chicken breasts
- 2 medium fuji apples
- 1 red onion
- 1 yellow, orange or red bell pepper
- 10 cups torn mixed salad greens
- 1/2 cup chopped pecans or walnuts, toasted
- 4 slices cooked bacon
- ½ c. dried cranberries
- 1 avocado
- 2 eggs hardboiled
1-Add 2-3 boneless skinless chicken breasts to the Quick Cooker with 1 cup of water or chicken broth. Set to Chicken/Poultry setting and push Start. Once done manually release pressure then put in Small Glass Bowl to cool.
2-Mix 2 T. balsamic vinegar, ¼ cup orange juice, ¼ cup honey, , in Measure Mix n’ Pour
3-Add ¼ cup olive oil, 2 T lemon juice, lemon zest, 1T brown sugar to Measure Mix n’ Pour
4-Add 1 T Dijon mustard, and 1 tsp Dill mix to Measure Mix n’ Pour and mix thoroughly.
5-Spread lettuce on the Large Entertaining Platter.
6-Cut apples in half using 5” Santoku knife. Remove seeds with Core & More. Slice using Quick Slice. Lay slices on lettuce diagonally.
7-Cut red onion in half and then slice using Quick Slice. Lay slices on lettuce diagonally.
8-Remove seeds from bell pepper using Scoop Loop. Cut in half and then slice using Quick Slice. Lay slices on lettuce diagonally.
9-Slice Hard boiled eggs using Quick Slice. Lay slices on lettuce diagonally.
10-Cut Avocado in half, peel and slice using Quick Slice. Lay slices on lettuce diagonally.
11-Cut Bacon into pieces using Chef’s knife. Lay pieces on lettuce diagonally
12-Chop Chicken using Salad Choppers. Add Dried Cranberries