Sweet & Savory Grilled Chicken and Apple Salad with Sweet Onion Vinaigrette

1.Prepare the Glazed Walnuts: In a small skillet over medium heat, melt the butter. Add the walnuts and brown sugar. Stir constantly until the sugar is melted and coats the nuts (about 2-3 minutes). Sprinkle with a pinch of salt, stir once more, and immediately transfer the nuts to a piece of parchment paper to cool completely, separating them if they stick together.

2.Prepare the Sweet Onion Vinaigrette: In a small bowl or jar, whisk together the minced sweet onion, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is emulsified. Set aside.

3.Cook the Chicken: Pat the chicken breasts dry and season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat. Cook the chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.

4.Assemble the Salad Base: In a very large bowl, gently toss the spring mix greens with about half of the prepared Sweet Onion Vinaigrette until lightly coated. Divide the dressed greens among serving plates or arrange them on a large platter.

5.Layer the Toppings: Arrange the sliced grilled chicken evenly over the greens. Artfully scatter the sliced apples, dried cranberries, crumbled blue cheese, and the cooled glazed walnuts over the salad.

6.Finish and Serve: Drizzle the remaining vinaigrette lightly over the chicken and toppings. Garnish generously with fresh chopped parsley. Serve immediately for the best texture contrast.