Apple Chicken Pecan Salad
This salad makes a great grab and go option and is full of color. It features grilled chicken, apples, dried cranberries, blue cheese, pecans and a vinaigrette dressing.
3 oz. romaine, leaf and mesclun lettuce
3 oz. grilled chicken, sliced
2 oz. apples, sliced
2 oz. dried cranberries
2 oz. pecans, halved and roasted
2 oz. blue cheese, crumbled
2 oz. Parmesan cheese, shredded
2 oz. Vinaigrette Dressing, recipe follows
Yield: 36 oz.
1 cup red wine vinegar
1 cup grainy mustard
2 tsp. basil, dried
1⁄2 tsp. salt
1⁄2 tsp. black pepper
3 cups olive oil
1. Clean and dry lettuce. Chop and mix all lettuce and place in salad bowl.
2. Place chicken on top and fan over lettuce. Arrange apples, cranberries and cheese on top next to chicken.
3. Place pecans in 2-oz. container and place on top of salad on one side. Place dressing in one 2-oz. container and place on other side of salad.
For Vinaigrette Dressing:
1. Whisk together all ingredients except oil. Once mixed, slowly add oil to emulsify.
Recipe by Bishop O'Connell High School, Arlington, Va.