Apple, Onion, and Thyme Marinated Chicken Salad with Toasted Pecans
Prep time: 
Cook time: 
Total time: 
Yield: 4 servings
Apple, Onion, and Thyme Marinated Chicken:
  • 1 cup (237 ml) fresh 100% apple cider
  • 2 tablespoons raw, organic apple cider vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • ¾ teaspoon coarse kosher salt
  • ¼ teaspoon ground black pepper
  • ½ small onion, peeled and thinly sliced
  • ½ small red apple, washed, cored, and thinly sliced
  • 1 clove garlic, peeled and cracked
  • 1 lb (455 g) boneless, skinless Tyson Fresh Chicken breasts
  • 6 cups (6 oz/170 g) mixed field greens
  • 4 oz (115 g) brie log, sliced
  • ½ cup (60 g) toasted pecans, coarsely chopped
  • 4 tablespoons dried apple chips, broken up a bit
  1. Combine all ingredients for the marinated chicken in a large bowl. Cover and refrigerate 4 hours or overnight.
  2. Remove the chicken from the marinade, and grill until fully cooked, about 12 to 15 minutes (there should be no pink in the center). Let the chicken rest for 5 to 10 minutes after grilling and then slice it cross-wise.
  3. Add the marinade to a medium saucepan; cover the saucepan leaving the lid ajar, bring it to a boil, and let it boil for 5 to 10 minutes (turning the heat down as necessary so it doesn’t boil over). Turn off the heat and cool slightly, then process until completely pureed in a blender or food processor. Serve warm, at room temperature, or chilled as dressing for this salad.
  4. To assemble the salads, divide the mixed field greens between 4 plates. Divide the chicken and brie on top, and sprinkle on the pecans and apple chips.
  5. Serve.
Make a Big Batch: Since the grill is already hot, it’s easy to grill a double batch of the chicken if you’re cooking for a crowd or if you want to have pre-made lunches for the entire week.

Grilling Chicken: To help avoid tearing the meat, don’t flip the chicken over onto the second side until it’s done searing on the 1st side and is easy to flip. Cooking times will vary depending on your grill and the size of your chicken breasts, but as a general guideline, we like to use a charcoal grill and cook for about 7 to 10 minutes on the 1st side, then flip and cook for about 5 minutes on the second side. A great way to check if your chicken is fully cooked is to make sure that the juices run clear and there is no pink inside.
Recipe by An Edible Mosaic™ at