Apple and Grilled Chicken Pecan Salad

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From the Chef

John J. Griffin, CEC, CEPC

“This salad makes a great grab and go option for schools or deli cases. It features well grilled chicken, sweet apples and tart cranberries, with other flavors that combine to a delicious meal all by itself.”


1 pound Mesculin Mix
1 pound Baby Spinach
2 pounds Chicken Breasts, 4 oz
6 apples MacIntosh Apples
Juice of one Lemon
1 oz Ocean Spray Dry Cranberries
8 oz Pecan halves, toasted
1 pound Stella Crumbled Bleu Cheese
8 oz Shredded Parmesan Cheese
10 each Ken's Balsamic Vinaigrette PC's
10 each Clear hinged container 9" x 9"
10 each Cutlery Kit, KFS, Napkin


Clean and dry the lettuce. Chop and mix all lettuce and place in salad bowl.

Season each chicken breast, and oil lightly. Grill on a hot grill, or roast in a hot oven, looking for some color or grill marks. Cook until just done, don't over cook them. Cool to refrigerator temperature.

Slice the apples, and toss in a little lemon juice. Toss with the dried cranberries.

In a to go container, place the greens, and arrange the apples and cranberries on one side. Top this with the toasted pecans. Slice the grilled, cooled chicken breast, and arrange decoratively on one side.

Place the cutlery kit, and the two dressing PC's in the container and close firmly. Store in a display cooler for retail sale.


10 to go salads


Poultry, Salad

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Association of Nutrition & Foodservice Professionals