This apple cider chicken is the perfect autumn salad for balancing out all those sweet pumpkin-flavored indulgences. It's so easy to make!
Start by making the crispy shallots and garlic for salad toppers. Heat the olive oil in a large non-stick skillet. Add the shallots and garlic cloves and cook on medium heat until brown and crispy, but not burnt.
Once the garlic and shallots are browned, pour them onto a plate layered with 2-3 paper towels to soak up the extra oil (similar to how you crisp bacon).
Add the chicken fillets to the same pan. Cook on one side for 3-4 minutes until browned. Turn the chicken over and cook for an additional 3-4 minutes on the other side until browned.
Add 1 cup of the apple cider to the pan with chicken and cook an additional 4-5 minutes, occasionally spooning the apple cider over the chicken breasts.
Next, work on making the warm apple cider dressing by adding an additional 1/2 cup of apple cider, 1 Tbsp of honey, and 2 Tbsp butter to the same pan and whisk until blended.
Plate your salad by starting with the cress or lettuce, then topping with sliced chicken, crispy shallots and garlic, walnuts, and warm apple cider dressing.