Fuji Apple Chicken Salad Panera Bread Copycat Recipe

• FOR THE SALAD:
• 8 ounces, weight Chicken, Skinless, Boneless
• 1/4 cups Orange Juice, Freshly Squeezed
• 1 teaspoon Black Pepper
• 2 cups Romaine Lettuce, Shredded
• 2 cups Spring Mix
• 1 cup Tomatoes, Seeded, Diced
• 1 ounce, weight Goat Cheese Crumbled
• 1 package (1 Oz. Size) Simply Balanced Apple Chips
• Pecans, For Topping (optional)
• FOR THE DRESSING:
• 1 Tablespoon Apple Cider Vinegar
• 2 Tablespoons Rice Vinegar
• 1 teaspoon Olive Oil
• 1/4 teaspoons Garlic Powder
• 1 dash Salt
• 1 dash Pepper

1. Marinate the chicken in the orange juice and black pepper for at least 30 minutes.
2. Drain the marinade from chicken and heat the grill to medium. Place the chicken on the grill and cook for about 5 minutes. Flip the chicken for about another 5 minutes and cook until no longer pink.
3. Meanwhile, divide lettuce, spring mix and tomatoes among plates; set aside.
4. When chicken is cooked, let it cool for a few minutes and cut into slices. Evenly divide the slices between the plates and place on top of the salad mixture. Top the chicken with goat cheese and apple chips.
5. Add all of the dressing ingredients to a bowl and whisk until combined. Evenly pour the dressing over each salad. Top with pecans if desired.

salad, weight chicken, ubc, black pepper, romaine lettuce, spring mix, tomatoes, apple chips, pecans, dressing, apple cider vinegar, rice vinegar, olive oil, ubc, salt, pepper

Taken from tastykitchen.com/recipes/salads/fuji-apple-chicken-salad-panera-bread-copycat-recipe/ (may not work)