Grilled Chicken with Romaine–Cabbage Crunch Salad & Apple Vinaigrette

Fresh, vacation-reset meal: grilled chicken with a crunchy romaine/cabbage salad and a simple apple vinaigrette. Bright and not heavy.

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Hand Trimmed Boneless Skinless Fresh Chicken Breast 1 lb (2 small breasts) $3.99 sale
Organic Romaine Lettuce (or Simple Truth Organic® Romaine Hearts) 1 romaine heart (or 1 small romaine), chopped
Organic Green Cabbage 2 cups thinly shredded $1.69/lb
Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced $3.99 sale
Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, grated or minced $1.99
Pantry: olive oil 1 1/2 tbsp
Pantry: vinegar (apple cider preferred) 1 1/2 tbsp
Pantry: Dijon mustard (optional) 1 tsp
Pantry: salt & black pepper to taste

Make apple vinaigrette: Whisk vinegar, 1 tbsp olive oil, grated garlic, optional Dijon, salt and pepper.
Grill chicken: Heat grill to medium-high. Season chicken with salt/pepper and a drizzle (or brush) of remaining olive oil. Grill ~5–7 minutes per side (depending on thickness) until 165°F internal. Rest 5 minutes, then slice.
Build salad: Toss romaine, shredded cabbage, and sliced apple with just enough vinaigrette to coat lightly.
Serve: Divide salad between two plates and top with sliced grilled chicken. Add extra pepper and a splash more vinegar if you want it brighter.

Health notes: Lean protein + lots of greens; moderate calories. Add avocado if you want a bit more healthy fat.

Drink pairing: Sparkling water with lemon; or a light lager.

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