Home  |  Contact Us  |  Facebook

Like us on Facebook and Instagram

CHICKEN: Apple & Brie Salad with Pulled Chicken & Garlic-Apple Vinaigrette

Main Courses

Note:  For alternative methods to cook the chicken, such as pan frying or grilling, simply marinate the chicken in the oil, balsamic vinegar, and seasonings for 20-30 minutes before cooking.


  • Four 4 ounce chicken breasts, sliced
  • 5 tablespoons (divided) Garlic Olive Oil
  • 5 tablespoons (divided) Red Apple Balsamic
  • 1 teaspoon dried thyme, divided
  • sea salt
  • freshly ground pepper
  • 1 apple, sliced (recommended: fuji or gala)
  • 3 to 4 ounces brie cheese, sliced
  • 8 ounces spring mix or salad blend
  • additional desired salad toppings (i.e., carrots, pecans, mushrroms, etc.)


  1. In a small slow cooker, combine the chicken breasts with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 1/2 teaspoon thyme, salt, and pepper.  Cook on high for about 3 hours or until chicken is fully cooked.  Remove the slow cooker and gently pull apart with a fork.
  2. Prepare the salad dressing by combining the remaining olive oil, balsamic vinegar, thyme, salt, and pepper.  Mix by whisking with a fork or using an emersion blender until the oil had emulsified.
  3. Place salad mixture in a large bowl.  Top with apples, brie, and other desired toppings, and shredded chicken.  Toss with the desired amount of salad dressing and serve immediatly.