Summer Cranberry Apple Salad

The first order of business is grilling the chicken. Preheat your grill to medium heat. Before putting it on the grill, mix the Tuscan herb olive oil with the salt and pepper to make a glaze. Then, brush this glaze onto each side of the breasts. After that, they go straight to the grill. Grill for 5-6 minutes per side or until juices run clear (cook time will vary based on the thickness of your chicken).

While the chicken is grilling, give the lettuce a good wash and dry. Then chop it. Put the lettuce, apple, cranberries, feta and croutons into a large bowl.

Once the chicken is off the grill, slice it into little strips and add it to the salad mixture.

When all of the ingredients are in the bowl, add the balsamic vinegar and give everything a good mix. The vinegar I used (as well as the olive oil) was from a local specialty shop. I have used a store bought balsamic vinaigrette dressing as well, and it’s worked fine.

After you have everything mixed together, the salad is ready to serve. Enjoy!