Warm Griddle Salad With Chicken and Apples

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You may recognize Chef Dave Lieberman from his popular Food Network series, Good Deal With Dave Lieberman. He’s also a successful cookbook author whose titles include Dave’s Dinners: A Fresh Approach to Home-Cooked Meals and Young and Hungry: More Than 100 Recipes for Cooking Fresh and Affordable Food for Everyone.


In honor of Valentine’s Day, here’s Dave’s recipe for Warm Griddle Salad With Chicken and Apples. It’s a light, romantic main course, and all of the ingredients should be available at your local natural and organic food store.

For more of Dave’s Valentine’s Day entertaining tips, click here.

Warm Griddle Salad With Chicken and Apples

Makes 4 servings

3 tablespoons olive oil, divided
2 tablespoons soy sauce
2 tablespoons red wine vinegar
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound raw chicken breast tenders
1 granny smith apple, cored and cut into small wedges
1 cup sliced onion
2 heads romaine lettuce
Olive oil for grilling lettuce
1/2 cup grated sharp provolone cheese (optional)


3 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste

In large bowl or plastic bag, make marinade for chicken by combining 2 tablespoons olive oil, soy sauce, red wine vinegar, Italian seasoning, salt and pepper. Add chicken tenders; marinate in refrigerator at least 1/2 hour up to overnight.

In separate bowl, toss apple wedges and onion slices with 1 tablespoon olive oil.
Heat griddle on stovetop on medium. Remove chicken from marinade and dispose of remaining marinade.

Grill apples and onions at one end of griddle and chicken at other. To prevent apples from burning, flip often and cook until golden brown and tender, about 5 minutes.

Grill chicken about 4 minutes on each side or until chicken is tender and cooked all the way through. Cut into 1-inch pieces. Place chicken, apples and onions in large bowl.

Mix and blend dressing ingredients in small bowl, or use your favorite store-bought dressing.

Cut romaine heads in half lengthwise and cut off about 1 inch of green leafy end. Salt and pepper lettuce; then drizzle with olive oil. With the lengthwise-cut side down, grill on griddle until romaine starts to brown and wilt, about 3 minutes.

Serve by placing 1/2 head of romaine lettuce on each plate and topping with chicken, apples, and onions. Drizzle with dressing. Top with grated cheese, if desired, and serve warm.

Recipe and photo courtesy of Frigidaire

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