Got to Be NC
Recipe by: Lisa Prince

Apple Cider Vinaigrette Salad with roasted chicken

This salad is fresh, crisp and bursting with flavor.  It is still hot in North Carolina, but the apples and dressing remind us that fall, and cooler weather is right around the corner.

Servings: 4
Cook Time: Prep Time: 30 minutes; Total Time: 30 minutes
Meal Type: Entree
NC Ingredients: apples, pecans, chicken, lettuce, tomatoes

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Ingredients

Salad:
2
Gala apples, cut into 1/8-inch matchsticks
2
medium avocados, peel and quarter
3
Tbsp fresh lime juice
2
cups romaine lettuce, shredded
3
cups iceberg, shredded
1
cup loosely packed watercress leaves or arugula
1
pt. grape tomatoes, cut in half
1
cup white cheddar, shredded
4
oz, Gorgonzola cheese, crumbled
6
thick bacon slices, cooked and cut into ¼ inch pieces
1
cup pecan halves, toasted
1
roasted chicken, shredded
Apple-Cider Vinaigrette:
1/4
cup Apple cider vinegar
1/2
cup Olive Oil
3
Tbsp. Water
2
Tbsp. Dijon Mustard
2
Tbsp. Honey
1
Tbsp. Shallot, diced fine
Salt and Pepper, to taste

Directions

Gently toss apples and avocado lime juice. Toss together lettuces and watercress or arugula. Arrange on a large serving platter or 4 plates. Group all remaining ingredients over salad greens and drizzle with dressing.

To make vinaigrette; combine all ingredients in a container. Make sure the lid is tight and shake to combine.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.