Chicken Salad with Cherries, Apple & Goat Cheese
Yield: 4 Salads
4 each Chicken breasts, about 4 oz each, flattened slightly
To taste Kosher salt
To taste Ancho chile powder
1 Tbsp. Olive oil
1 head Bibb lettuce, torn in bite-size pieces
2 cups Arugula
1 each Apple, sliced
1 recipe Apple Cider Vinaigrette (recipe follows)
1 cup Cherries, pitted and halved
¼ cup Pecans, toasted
¼ lb Goat Cheese
¼ cup Sweet basil, torn
1. Heat a non-stick skillet with a lid over medium-high heat. Season the chicken with salt and chile powder on both sides, add the olive oil to the pan and sear the breasts until golden. Turn, sear the other side, cover and lower the heat. Cook the chicken until it registers 165 degrees on an instant read thermometer.
2. Toss the bibb lettuce, arugula and apple with some of the vinaigrette, adding a pinch of kosher salt. Transfer to a serving bowl.
3. Slice the chicken into strips against the grain and add to the mixing bowl. Toss with just enough of the remaining vinaigrette to coat and arrange on top of the lettuce. Sprinkle the cherries and pecans on top of the chicken; followed with the crumbled goat cheese and basil; drizzle with a bit more vinaigrette if desired.
Apple Cider Vinaigrette
Yield: approx. 1/2 cup
1 each Shallot, chopped
1 tsp Dijon mustard
½ tsp Fresh thyme, chopped
3 Tbsp Apple cider vinegar
1/4 cup Olive oil
to taste Kosher salt and freshly ground black pepper
1. Combine shallot, mustard, thyme and vinegar in a mixing bowl. Slowly whisk in the oil. Season to taste with salt and pepper.