Autumn Chicken, Walnut and Apple Romaine Salad

4 Reviews
  • Prep 45 m
  • Cook 30 m
  • Total 1 h 15 m
Servings: 8


  • ½ cup Craisins® dried cranberries
  • 1 cup Hidden Valley® Original Ranch® Light Dressing
  • 1 teaspoon ground cinnamon
  • 2 pounds chicken breast, boneless, raw
  • 3 teaspoons onion powder
  • 4 teaspoons Mrs. Dash® seasoning original
  • 6 tablespoons walnuts chopped
  • 4 cups McIntosh apples sliced
  • 8 cups Fresh Express® Hearts of Romaine (12 ounces)
  • 8 ounces whole wheat elbow pasta



  1. 1. Cook pasta according to package directions. Drain and cool.
  2. 2. Preheat oven to 350°F. Season chicken with onion powder and Mrs. Dash® seasoning. Place in oven-proof baking dish. Roast for 25–30 minutes.
  3. 3. Blend dressing and cinnamon together in a small bowl.
  4. 4. In a large salad bowl, mix Fresh Express® Hearts of Romaine, pasta and apple slices with dressing mixture. Portion equally on four large plates. Slice chicken breasts into half-inch strips and portion equally on top of the four salads. Mix walnuts and Craisins® together into small bowl. Sprinkle evenly on top of each platter.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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