Kitchen Supplies:

  • Baking sheet
  • Aluminum foil
  • Large bowl
  • Small bowl

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy


8-10 oz. boneless chicken breast

¼ cup fresh city's lemon-dijon dressing (olive oil, lemon juice, dijon mustard, salt)

To taste salt & pepper

¾ cup grapes, red

2 stalks celery

1 apple, gala

2 cups lettuce, spring mix

2 tbsp. walnuts

¼ cup mapleton's fat-free plain yogurt

2 tbsp. dried sultana raisins

2 multigrain dinner rolls

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Roast the Chicken
• Preheat the oven to 375ºF and line a baking sheet with aluminum foil.
• Add the chicken to a large bowl and toss with half of the Lemon-Maple Dressing. Season with salt and pepper to taste.
• Pour onto the baking sheet and roast in the oven until the chicken is cooked, about 20-25 minutes. The chicken is done when it reaches an internal temperature of 165ºF and shows no signs of pink.
• Let the chicken cool slightly before slicing it into 1-inch cubes.

Prepare the Remaining Ingredients
• While the chicken is roasting, rinse the grapes, celery, apple, and salad mix.
• Halve the grapes and dice the celery and apple.
• Roughly chop the walnuts.

Mix the Dressing
• Add the yogurt to a small bowl and using a fork, whisk with the remaining Lemon-Maple Dressing.

Bring It All Together
• Evenly divide the salad mix between two bowls or plates.
• Top with roasted chicken, celery, apple, grapes, walnuts and raisins.
• Drizzle with the dressing and serve with dinner rolls on the side!