Wednesday, October 28, 2015

Cooking and Entertaining: Chicken, Apple and Goat Cheese Salad

Ready to be plated

Since Sean moved away to college, our weeknight dinners have gotten pretty simple.  When the weather is cool, we eat a lot of soups and stews and when it warms up, we tend to eat a lot of salads.  Since it’s probably our last warm week here in New England, I made this one from Nordstrom-it’s one of our favorites.  Even better, I’ve made a few substitutions to make it even easier to prepare. 

Specifically, I cut the recipe in half, used rotisserie chicken breast and instead of preparing the spiced almonds, included already prepared spiced pecans.  Though I made the salad dressing, feel free to use your favorite vinaigrette.  This chicken dinner is a winner!

the dressing ingredients

Instead of using the blender, I prepared the vinaigrette
in a Mason jar

the salad ingredients

Ready to be tossed the first time

I like to add the apple chips and toss the salad a second time they don't
become soggy from too much contact with the dressing

Yum!

Chicken, Apple & Goat Cheese Salad
adapted from Nordstrom's recipe (click here to see the original recipe)

Vinaigrette
1  Tbsp. shallots, minced
3/4 tsp.  Dijon mustard
1  Tbsp. sugar
3/4 tsp.  minced garlic
2 Tbsp.  white wine vinegar
generous pinch  kosher salt
pinch  ground pepper (I used black pepper)
3 oz.  canola oil

In a jar with a lid, combine all ingredients and shake until combined.  Taste and adjust the seasonings if desired. This makes a generous cup of vinaigrette, which will keep, covered and refrigerated, 3 to 5 days.


Chicken, Apple & Goat Cheese Salad
5 oz.  mixed greens
1/4  sliced tart apple, preferably Granny Smith
1/2 C.  spiced nuts, divided
3 oz.  goat cheese, divided
1/8  red onion, sliced into thin half-rings
3 oz.  dried apple "chips"
6 oz.  cooked chicken, shredded
Kosher salt and freshly ground black pepper, to taste
vinaigrette, to taste

In a large bowl, combine vinaigrette and the mixed greens, apple slices, one-half of the spiced nuts, one-half of the goat cheese (added in small dollops), the red onion, and chicken. Gently toss together, adding additional dressing as needed and seasoning to taste with salt and pepper.  Add the apple chips and toss again.

Divide the salad among 2 plates. Garnish each serving with the remaining spiced nuts and goat cheese, sprinkling the nuts over the salad and adding the cheese in small dollops. Serve immediately.

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