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 Sherry Vinaigrette (recipe follows)
3/4 cup Cherries, pitted
¼ cup Pecans, toasted
¼ lb Goat Cheese
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; drizzle with a bit more vinaigrette if desired.
Yield: approx. 1/2 cup
1 each Shallot, chopped
2 Tbsp Sherry vinegar
2 Tbsp Apple cider
1/4 cup Olive oil
to taste Kosher salt and freshly ground black pepper
1. Combine shallot, sherry vinegar and apple cider in a mixing bowl. Slowly whisk in the oil. Season to taste with salt and pepper.