Community Tavern Apple & Kimchi Salad With Chicken

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates.
2. Cut open the package of chicken (a) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the chicken to the pan and sear for 2 minutes, then flip over and sear the other side for 2 minutes. After searing, place the skillet of chicken in your 425 degree oven and bake for 7 minutes.
3. While the chicken is cooking, cut the apple (b) into thin slices and add to a mixing bowl. Add the kimchi (c), spinach (d) and radish (e) into the bowl as well. Season with a generous pinch of salt and pepper. Use tongs or your hands to gently mix everything together.
4. Pour the cilantro lime vinaigrette (f) over the salad. Toss well to coat the salad with the dressing.
5. When the chicken has finished cooking, remove the pan from the oven and place the chicken on a cutting board to rest for 2 minutes.
6. Spoon the maple yogurt (g) in the center of your serving plates. Spread it around with the back of your spoon so that it covers about 50% of the plate.
7. Serve the salad on top of the yogurt. Slice the chicken breast into 1/2 inch thick slices and place on top of the salad.