Do I have to resort to a creative name and a touch of art in order to get my boys to eat a salad? YES! This “sundae” combines crunchy glazed walnuts with the brightness of mountain apples and craisins, then topped off with a balsamic syrup that distracts the pickiest of eaters from the fact that there are salad greens in there too! If you are not the first one finished be ready to dodge the little paws from picking off your salad sundae!
Ingredients:
2 tbsp FRENCH'S® Dijon Mustard
6 cup Organic Spring Salad Mix
4 Apples
2 cup Glazed Walnuts
1.5 cup Craisins
6 tbsp Basalmic Vinegar
4 tbsp Honey
2 Boneless Chicken Breasts
3 tsp salt
1 tsp pepper
Directions:
Generously season chicken breast with salt and pepper, then grill on medium high heat until done. Let chicken cool then cut against the “grain” into thin slices. To make the Syrup heat the basalmic vinegar, French’s Dijion Mustard, and honey in a saucepan. Continue to stir until syrup thickens. Once thickened, remove from heat. Core apples and cut into thin slices. Circle each plate with apple slices. Place 1 ½ cups of salad greens in each plate. Top with slices chicken. Cover chicken with glazed walnuts and craisins. Finally drizzle syrup on salad and enjoy!
More Contest Entries
view all
1 
Receive tips, coupons, recipes and more!
