1. Prepare the Chicken

If you’re starting with raw chicken:

• Season 2 chicken breasts with salt, pepper, and a sprinkle of paprika or garlic powder for added flavor.
• Heat a skillet with 1 tablespoon of olive oil. Cook the chicken on medium heat for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C).
• Let the chicken rest for 5 minutes before shredding or cubing it into bite-sized pieces.

Pro Tip: Want an extra smoky flavor? Use grilled chicken or a rotisserie chicken for convenience!

2. Slice the Apples

• Wash and core 2 Fuji apples. Thinly slice them for that perfect crunch.
• To prevent browning, toss the slices with a splash of lemon juice.

Pro Tip: For added variety, mix Fuji apples with another sweet apple like Honeycrisp.

3. Toast the Almonds

• In a dry skillet over medium heat, toast 1/4 cup of sliced almonds until golden brown, stirring frequently (about 2-3 minutes).
• Set aside to cool.

Pro Tip: Keep a close eye—they can go from perfectly toasted to burnt in seconds!

4. Make the Dressing

• In a small bowl or mason jar, combine 1/4 cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, and a pinch of salt and pepper.
• Whisk or shake until emulsified. Taste and adjust seasoning as needed.

Pro Tip: Love a creamier dressing? Add a dollop of Greek yogurt to the mix.

5. Assemble the Salad

• In a large salad bowl, layer the greens, chicken, apple slices, cranberries, almonds, tomatoes, and red onion.
• Drizzle the dressing over the salad just before serving. Toss gently to combine.

Pro Tip: For a beautiful presentation, layer the ingredients and serve the dressing on the side.