Delicious Spring Chicken Salad with Roasted Apples and Walnuts served with Pomegranate Vinaigrette
- 4 Steak-a-licious Bacon Wrapped Chicken Filet
- 1 1 lb Bag Spring Salad Mix
- 1 large Golden Delicious Apple, sliced
- 3 oz Walnut halves
- 1 tsp Cinnamon
- ¼ cup Pomegranate Juice
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tsp seasoning salt.
Mix together the vinaigrette ingredients in a “Shake-able” container. Chill.
Pre-heat oven broiler. Place Bacon Wrapped Chicken Filets on broiling pan and broil for 12 Minutes.Turn chicken filets over and add apples and walnuts to pan (sprinkle with cinnamon).Continue cooking for an additional 12 minutes, monitoring closely to ensure walnuts do not over cook. Remove apples and walnuts from pan when nuts are golden brown and apples are soft and golden. Ensure doneness of chicken. Divide salad mix among 4 plates. Place one chicken filet on each plate with ¼ of the apples and walnuts. Mix and serve with the pomegranate vinaigrette. Enjoy.