Chicken and Apple Salad

• 2 skin-on, bone-in chicken breasts (about 2 pounds)
• Kosher salt and freshly ground pepper
• 1/3 cup plus 1 tablespoon vegetable oil
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 tablespoon plus 1 teaspoon dijon mustard
• 1 teaspoon honey
• 2 Gala apples
• 1/2 cup chopped walnuts
• 1 small head escarole, torn into pieces
• 2 heads Belgian endive, trimmed, halved lengthwise and thinly sliced
• 4 ounces aged cheddar cheese, shredded (about 1 cup)
• Multigrain bread, for serving (optional)

1. Preheat the oven to 375 degrees F. Season the chicken with 1 teaspoon salt, and pepper to taste.
2. Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium-high heat.
3. Add the chicken, skin-side down, and cook until golden, about 5 minutes.
4. Transfer the skillet to the oven (do not flip the chicken); roast until a thermometer inserted into the thickest part of the meat registers 165 degrees F, about 25 minutes.
5. Transfer to a cutting board and let rest 5 minutes.
6. Meanwhile, make the dressing: Whisk the vinegar, mustard and honey in a large bowl.
7. Gradually add the remaining 1/3 cup vegetable oil, whisking until emulsified.
8. Remove the chicken from the bone; slice.
9. Thinly slice the apples and add to the dressing along with the walnuts, escarole and endive; season with salt and pepper.
10. Toss the salad and top with the chicken and cheese.
11. Serve with bread.
12. Per serving: Calories 754; Fat 53 g (Saturated 12 g); Cholesterol 149 mg; Sodium 910 mg; Carbohydrate 19 g; Fiber 8 g; Protein 54 g
13. Photograph by Justin Walker

skin, kosher salt, vegetable oil, sherry vinegar, mustard, honey, apples, walnuts, head, endive, cheddar cheese, bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-apple-salad.html (may not work)