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Chicken and Apple Salad with Cheddar Cheese and Cashews

Recipe from Weber's On the Grillâ„¢: Chicken & Sides by Jamie Purviance

  • People

    Serves 4 to 6

  • Prep Time

    20 mins

  • Marinating Time

    15 to 30 mins

  • Grilling Time

    8 to 12 mins

Ingredients
Instructions

the Ingredients

20151023095405 Otgc Poultry 17

Dressing

  • Completed step ¼ cup fresh lime juice
  • Completed step 3 tablespoons honey
  • Completed step 2 tablespoons minced shallot
  • Completed step 1 tablespoon Dijon mustard
  • Completed step 1 teaspoon minced fresh rosemary leaves
  • Completed step 1 teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step â…“ cup extra-virgin olive oil
 
  • Completed step 3 boneless, skinless chicken breast halves, each about 6 ounces
  • Completed step 1 medium red onion, cut crosswise into â…“-inch slices
  • Completed step 1 romaine lettuce heart, cut crosswise into ½-inch strips
  • Completed step 2 small red apples, cut into ¼-inch slices
  • Completed step 1 cup seedless green grapes
  • Completed step ½ cup cashews
  • Completed step ½ cup diced cheddar cheese

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl whisk the dressing ingredients, except the oil. Slowly whisk in the oil to make a smooth dressing.
  • Prepare the grill for direct cooking over medium heat (350° to 450°F).
    Prepare the grill for cooking over medium heat (400°F).
  • Place the chicken breasts in a large bowl and add ¼ cup of the dressing; turn to coat. Allow the chicken to marinate at room temperature for 15 to 30 minutes before grilling. Spoon 2 tablespoons of the dressing over the onion slices and gently turn to coat evenly.
  • Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Grill the onion slices with the chicken over direct medium heat until charred in spots and tender, about 8 minutes, turning once. Remove the chicken and the onions from the grill and let the chicken rest for 3 to 5 minutes. Allow to cool completely.
    Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Grill the onion slices with the chicken over direct medium heat until charred in spots and tender, about 8 minutes, turning once. Remove the chicken and the onions from the grill and let the chicken rest for 3 to 5 minutes. Allow to cool completely.
    Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over medium heat, with the lid closed, until the chicken registers 165°F, 8 to 12 minutes, turning once or twice. Grill the onion slices with the chicken over medium heat until charred in spots and tender, about 8 minutes, turning once. Remove the chicken and the onions from the grill and let the chicken rest for 3 to 5 minutes. Allow to cool completely.
  • Combine the remaining ingredients in a large serving bowl. Cut the chicken into thin strips and roughly chop the onions. Add the chicken and onions to the bowl. Add enough of the remaining dressing to coat the ingredients lightly (you may not need all of it). Mix well and serve.

let's Gear up

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