2tablespoonsFuji apple juiceor regular apple juice
1/2teaspoonsea salt
1/4teaspoonblack pepper
1/4teaspoongarlic powder
1/4teaspoononion powder
Salad
4cupsromaine lettucechopped
2cupsbaby arugula
1/2red onionthinly sliced
2cupsapple chips
1cuptoasted pecans
1/2cupcrumbled Gorgonzola cheese
1cupdiced fresh tomatoes
Instructions
Preheat the oven to 350°F and prepare a baking sheet with nonstick cooking spray.
Season the chicken breasts with salt, pepper, and garlic powder. Bake the chicken on the prepared baking sheet for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F. Allow the chicken to cool slightly before cutting it into thin strips.
While the chicken cools, prepare the dressing. Blend all the dressing ingredients in a food processor until fully combined. Pour the dressing into a covered container and refrigerate until ready to use.
To build the salad, place the romaine lettuce and arugula into a large mixing bowl. Top with the remaining salad ingredients and the sliced chicken and toss. Add the dressing just before serving and toss to combine.
Recipe Tips
If you can't find fuji apple juice for the dressing, use regular apple juice.