Harvest Chicken Salad

After the success of Cranberry-Walnut Grilled Chicken Salad last week, I thought I'd try to put together another creative main dish salad, using some of the wonderful flavors of fall. I made this salad with grilled chicken, but I'd really be just as happy without it. The savory cheese and nuts contrasted with the sweet-tart cranberries and crunchy apples provide many layers of complementing flavors so any vegetarians who want to make this salad won't be disappointed.

Harvest Chicken Salad
serves 2

1 T. dijon, spicy brown, or other grainy mustard
1 boneless, skinless chicken breast (approximately 1/2 pound)
4 oz. salad greens
1/4 c. sweetened dried cranberries
1/4 c. chopped toasted pecans
1/4 c. shredded smoked cheddar cheese
1 small to medium tart apple, cored and cut into 16 pieces
Salad dressing (suggestion: balsamic vinaigrette)

1. Preheat a cast iron grill pan over medium heat. Brush both sides of the chicken breast with mustard. Grill chicken breast until internal temperature reaches 170 degrees F. Let rest at least 5 minutes and slice into bite-size pieces.

2. Divide salad greens between two large plates. Top each pile of greens with half of the grilled chicken, cranberries, pecans, cheese, and apple slices. Drizzle with your favorite salad dressing and enjoy!