{"id":15737,"date":"2017-01-09T11:58:37","date_gmt":"2017-01-09T16:58:37","guid":{"rendered":"https:\/\/www.andiemitchell.com\/?p=15737"},"modified":"2019-06-12T14:24:48","modified_gmt":"2019-06-12T18:24:48","slug":"balsamic-chicken-salad-with-apples-and-white-cheddar-recipe","status":"publish","type":"post","link":"https:\/\/www.andiemitchell.com\/balsamic-chicken-salad-with-apples-and-white-cheddar-recipe\/","title":{"rendered":"Balsamic Chicken Salad with Apples and White Cheddar"},"content":{"rendered":"

\"Balsamic<\/p>\n

This post is sponsored by DeLallo<\/a>.\u00a0<\/em><\/p>\n

No matter how many years into maintenance I get (eleven now), January is always hard. On the one hand, I\u2019m fired up with inspiration to make all of these healthy changes. But on the other, I\u2019m coming off of a few weeks of really<\/em>\u00a0indulgent eating. It\u2019s just plain tough<\/strong> to transition from Christmas cookies to salads come January first\u2014no matter how healthily we may\u00a0eat on a regular basis. For me, getting back into the swing of healthy living in the New Year is a two-step process.<\/p>\n

\"Balsamic<\/p>\n

First (and hardest), I simply have to break the habit of indulgence. I find that three days is all it takes to get into a groove\u2014three days of truly wholesome eating, with no added sugar (fruit is fine), plenty of vegetables, and lots of water. After that, I always have a clearer, more optimistic head, my taste for sweets has faded significantly, and I have more confidence in my ability to keep going.<\/p>\n

Step two is finding ways to make healthy eating enjoyable<\/em>, but still relatively easy.\u00a0That, for me, means making salads that are more exciting\u00a0than plain ol\u2019 greens and\u00a0grilled chicken. I need more texture, some interesting mix-ins, and better dressings. I want my salads\u00a0to magically taste\u00a0restaurant-quality\u2014with far less effort.<\/p>\n

\"Balsamic<\/p>\n

This balsamic chicken salad with apples and white cheddar fits the bill. It’s enjoyable and relatively easy\u2014all because of\u00a0DeLallo SaladSavors<\/a>. The convenient toppings in these cute little packages allow me to transform a bag of pre-washed greens, like arugula\u2014along with crunchy favorites, like radish and red cabbage\u2014into a restaurant-style salad in no time. The crisp white cheddar flavor SaladSavors<\/a> that I used for this balsamic chicken salad has a flavor-bomb trio of toasted almonds, shreds of sharp white cheddar, and dried apple chips. In\u00a0a pinch, I’ve been known to snack on these SaladSavors, and I\u2019ve\u00a0also<\/em> added them to a pot of cooked quinoa and the results were delicious, my friends.<\/p>\n

\"Balsamic<\/p>\n

Now, for a little more protein on\u00a0top of this salad, I marinated chicken breasts in olive oil, balsamic vinegar, and a clove of garlic, then grilled them to caramelized, sticky-sweet perfection on my favorite indoor grill pan. You can make a big batch of balsamic chicken ahead of time and serve it cold on salads for lunch throughout the week. The same goes for the arugula salad! Feel free to assemble the base (arugula, radish, red cabbage, avocado, almonds, cheddar, apples) in small containers and top with\u00a0chicken and dressing the day of!<\/p>\n

Here’s how it’s made:
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