Serious Eats: Recipes
Meat Lite: Grilled Apple and Chicken Salad with Cider-Maple Vinaigrette
Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless.
I can skip the usual preface observing the seasonal bounty, endless variety, and countless purposes of apples, because that propaganda is well-covered by all food publications this time of year already. This recipe, though, suggests grilling apples, which may be a less common approach to cooking our fall favorite. And if nothing else, it certainly makes an argument for extending grilling season way into autumn, because it's definitely more pleasant to stand around a red hot grill when it's 50 degrees out, than when it's 90 degrees, no?
I prefer crisp, sweet and tart apples for this recipe and for munching in general, but feel free to experiment with your own preferred and/or local varieties. The salad is full of texture, easy on the meat, and light without lacking any flavor- particularly with a generous drizzle of the cider maple vinaigrette.
About the author: Tara Mataraza Desmond writes about, cooks, and eats food for a living. She blogs about food and life through words and pictures at Crumbs On My Keyboard.