This recipe for Marinated Chicken Salad with Apple features juicy, flavorful grilled chicken that's marinated with apple juice, onion, fresh herbs, and spices. It's absolutely perfect in a fall-inspired salad with apple, pecans, and brie cheese.
Combine all ingredients for the marinated chicken in a large bowl. Cover and refrigerate 4 hours or overnight.
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.
Add the marinade to a medium saucepan (including the onion, apple, and garlic). Cover the saucepan (leaving the lid ajar), bring it to a boil, and let it boil for 5 to 10 minutes (turn the heat down as necessary so it doesn’t boil over).
Turn off the heat and cool slightly, then process the boiled marinade until completely pureed in a blender or food processor. Serve warm, at room temperature, or chilled as dressing for this salad.
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.
Make a Big Batch: Since the grill is already hot, it’s easy to double the chicken if you’re cooking for a crowd or if you want to have pre-made lunches for the entire week. The cooked chicken will stay good for about 3 days stored covered in the fridge.
Grilling Chicken: To help avoid tearing the chicken when you grill it, don’t flip it over onto the second side until it’s done searing on the first 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 first 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. Inside the thickest part should register 165F on an instant-read thermometer.
When you puree the marinade after boiling, leave the onions, apples, and garlic. They will add body and an almost creamy texture to the dressing!