CRACKER BARREL

Applefest Grilled Chicken Salad

THIS SALAD IS ALL ABOUT APPLES, BACON, AND GOOD GRILLED CHICKEN. BLUE CHEESE

AND CANDIED PECANS ARE THE FINAL TOUCHES OF SWEET AND SAVORY THAT MAKE

THIS SALAD A CLASSIC.

2 (4-ounce) boneless skinless chicken breasts 1 cup raspberry vinaigrette

2 Gala apples, or other crisp, sweet apple 1 tablespoon fresh lemon juice

1 (12-ounce) bag mixed greens

2 tablespoons chopped candied pecans

2 tablespoons crumbled blue cheese

4 strips applewood smoked bacon, cooked crisp 1. Put the chicken breasts and a half cup of the raspberry vinaigrette in a resealable plastic bag and marinate at least 4 hours, or overnight.

2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and coat it with vegetable oil.

3. Discard the used vinaigrette and shake off any excess. Grill the chicken 5 to 6 minutes per side, turning once, until cooked through and no longer pink in the center. Let it rest 10 minutes, then cut into thin slices.

4. Core and slice the apples into bite-sized pieces and toss with the lemon juice.

5. Toss the mixed greens with 1 / 4 cup of the remaining vinaigrette and mound them on chilled plates. Surround the greens with the apples, arranged so the skin is facing outward.

6. Sprinkle the candied pecans over the salad, then place the cooked chicken in a pin-wheel arrangement on top. Scatter the blue cheese over the chicken, then crumble the bacon over all.

7. Serve the remaining raspberry vinaigrette on the side.