Ingredients

• 6 ounces salad mix (romaine and spring mix)
• 1 ounce Creamy Granny Smith Apple Vinaigrette (recipe follows)
• 4 to 5 oz. grilled or pan - seared boneless chicken breast or thigh (sliced and served warm)
• 5 or 6 Fuji apple slices
• 1 1/2 ounces large blue cheese crumbles
• 1 ounce candied pecans (recipe on page 16)
• 3/4 ounce dried cherries
• 1/3 cup Monin Monin Granny Smith Apple Syrup
• 1/4 cup apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt pinch of cayenne pepper

Glass: Culinary

Glass Size: 16.0.

Instructions

CHICKEN & APPLE SALAD

In a mixing bowl, toss the salad mix with the dressing until evenly
coated. Place the dressed greens into the desired serving dish and
top (randomly) with remaining ingredients.

CREAMY GRANNY SMITH APPLE VINAIGRETTE

Mix all ingredients thoroughly, seal and shake if needed. Cover and
refrigerate. Use to dress salad greens.