- 2 skinless, boneless chicken breast halves
- 1 teaspoon seasoned salt
- 4 cups salad greens
- 1 Granny Smith apple, cored and sliced
- 1/2 cup candied walnuts
- 1/4 cup crumbled blue cheese
- 1/4 cup raspberry vinaigrette, or to taste
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chicken with seasoned salt and grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Mix salad greens, apple slices, walnuts, and blue cheese together in a bowl. Drizzle raspberry vinaigrette over the salad and toss to coat; divide salad between 2 plates.
- Cut chicken into strips and place half the strips atop each salad portion.