Roasted Chicken + Apple Salad + Honey VINAIGRETTE

INGREDIENTS

1 container (5 oz) of baby lettuce

2 bone-in, skin on chicken breasts

6 slices cooked bacon, crumbled

2 green onions, diced

1/4 cup golden raisins

1/2 cup grated sharp cheddar cheese

1/2 apple, sliced thin

1/4 cup rosemary marcona almonds (Trader Joes has them. Or just use plain marcona almonds)

4 hard boiled eggs

Homemade Croutons:

1 loaf sourdough bread, cut into bite sized cubes

1 stick unsalted butter, melted

Salt and pepper to taste 

1 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon cayenne

Honey Vinaigrette:

2/3 cup olive oil

3 tablespoon apple cider vinegar 

1 tablespoon Dijon mustard

1 tablespoon honey

Prep Time: 30 minutes | Cook Time: 60 minutes | Servings: 4

1. Preheat the oven to 350. Line a rimmed baking sheet with parchment paper.

2. Drizzle olive oil, salt and pepper on the chicken. Place chicken skin side up and roast on a baking sheet for 45 minutes or cooked through. Let cool and then pull all of the chicken off the bone. 

3. To make the croutons- in a large bowl add the bread cubes, melted butter and seasoning to bowl. Toss to coat. Pour onto a parchment paper lined baking sheet. Bake in the same oven as the chicken for 20 minutes or until golden brown and crisp. 

4. To make the dressing- in a small bowl or mason jar, add the olive oil, vinegar, mustard and honey. Whisk until combined and refrigerate until ready to use.

5. Grab a large serving bowl or platter and assemble the salad.  Combine the lettuce, bacon, almonds, cheese, raisins, apples, chicken, croutons and eggs. Drizzle with the dressing and enjoy!!

Tip- add the apples just before serving so they won't brown. Keep the leftover vinaigrette in the refrigerator for up to two weeks.

Enjoy y’all!