The first time I heard of this salad was from a pre-packaged meal delivery service I had ordered from. It seemed like a weird combination and I was hesitant to try it. As soon as I took my first bite, I knew I had to recreate it. It’s my new favorite salad.
This dish is light, yet packed with flavor. This recipe serves 4, which means my husband and I get dinner, plus lunch the next day! It’s so easy to make. You can use fresh broccoli and blanch it, or you can use steam-in-bag frozen and let it cool. I used honeycrisp apples, but any sweet variety will do. If Granny Smith’s are your favorite – knock yourself out.
- 2 large chicken breasts (these combined were almost 1.5 lbs)
- 2 apples, cored and chopped
- 1 bag frozen broccoli, steamed and cooled
- Small red onion, peeled and chopped
- Salt and pepper
- 2 tablespoons mayonnaise
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 2 teaspoons extra virgin olive oil
- 2 tablespoons pepitas
Pat chicken dry and season liberally with salt and pepper on each side. Cook 4-5 minutes each side, or until cooked through in a large pan. I like to use cast iron with a little bacon fat 😉
While the chicken is cooking, whisk together the mayonnaise, vinegar, honey, olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
In a large bowl, combine the chopped apples, red onion, and cooled broccoli.
Pour dressing over the mixture and stir to combine. Once the chicken is cooked, let it rest for 5 minutes to let the juices redistribute. Slice diagonally and divide into 4 portions. Serve with the apple and broccoli salad, with pepitas sprinkled over the top.
This salad would also make a great side item without the chicken. Enjoy!