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Apple Vinaigrette & Roasted Chicken Salad

Red Leaf Lettuce with Fresh Apple Vinaigrette & Roasted Chicken Salad

This heart healthy recipe is packed with dark leafy greens, which are excellent sources of fiber, vitamin C and vitamin K.

In addition, the pine nuts and olive oil used in the vinaigrette are full of heart healthy mono- and poly-unsaturated fats. These have been shown to help lower levels of bad cholesterol (LDL) and increase good cholesterol (HDL).




  • Red Leaf Lettuce w/ Fresh Apple Vinaigrette & Roasted Chicken Salad2 ounces chicken (pre-roasted from grocery store or seared chicken breast)

  • 3 ounces red leaf lettuce, torn into bit size pieces

  • 1/2 ounce cabbage, (Napa cabbage works great)

  • 1 ounce pine nuts, toasted

  • 2 ounces red apple slices, roasted

  • 1/2 ounce gorgonzola cheese, crumbled

  • 1/2 ounce red onion, sliced as thin as you can

  • 2 ounces apple vinaigrette



  • Tear lettuce and cabbage

  • Combine with chicken in serving bowl

  • Add pine nuts, apple slices, gorgonzola and onion

  • Add vinaigrette just before serving and toss




  • 1/2 large apple chopped

  • 1 teaspoon fresh ginger, grated (use a micro planer)

  • 1 tablespoon Dijon mustard

  • 1/8 teaspoon cayenne

  • 1/4 cup cider vinegar

  • 1 tablespoon lemon juice

  • 1 tablespoon honey

  • 2 tablespoons sweet onion, minced

  • 2 tablespoons balsamic vinegar

  • 1/2 cup olive oil

  • Salt & black pepper to taste



  • Combine all ingredients except oil in a blender

  • Blend until smooth

  • With blender running emulsify (slowly add oil in a pencil tip size drizzle) oil

  • Check seasoning, adjust as desired

  • Let stand at room temp while you prepare salad


Nutrition Information

  • Serves: 2


This recipe was provided by National Jewish Chef Brandon Engel. It has been approved by Clinical Nutrition Services (January 2009). For specific diet information tailored to your needs, we recommend you consult with one of our registered dietitians.