Knock off CFA Market Salad

Have you tried the Chik-Fil-A Market salad? Crisp greens, lots of fresh fruity bits, cheese, almonds, granola and the best dressing ever, Apple Cider Vinaigrette. In the words of Elaine Bennis, it’s a BIG salad! And of course the whole shebang is topped with a (famous) sliced, grilled chicken breast.

So. Darned. Good! And so darned easy to copy.

I had a couple of leftover grilled chicken breasts and all of the toppings so we decided to make this at home for supper. It’s warm out. It’s nearly summer. Nobody was in the mood for a heavy dinner. 

This salad makes a perfect weeknight meal, fresh and light. We paired it with assorted crackers but you could instead serve it with a couple of slices of grilled sourdough rubbed with a peeled garlic clove. How good would that be?

Here’s the skinny:

Ingredients for two salads

Assorted greens of choice (NOT to include iceberg lettuce.) Dark leafy greens are best. We used mixed red and green leaf lettuce, baby spinach and Boston leaves torn up. 

A few strawberries cut into bite sized chunks

A handful of fresh blueberries 

One apple, cut up into chunks

A spoonful of granola and one of chopped toasted nuts

Crumbled bleu cheese or cheese of choice

CFA Apple Cider Vinaigrette or dressing of choice

1 grilled chicken breast, thinly sliced

Assembly

Place all washed greens in two large flat salad bowls or plates. Sprinkle fruit and cheese over. Arrange chicken over greens. I shingled mine simply to make it look pretty. Next, sprinkle nuts and granola over all and drizzle with dressing. Eat it all up. 

Mmmmm!