Chopped Chicken Salad

Susie Singleton
Buckwald’s Cook

1. Season and sear a chicken breast or thigh over high heat
2. Meanwhile, chop romaine and plate
3. Cut red onion into thin slivers and plate
4. Cut apple into sticks and plate
5. Slice chicken breast and put on top of salad
6. Pour Dijon Vinaigrette over top
7. Garnish with candied pecans and raisins
8. Dress with crumbled feta

Dijon Vinaigrette Dressing

• 1 TBL honey
• 1 TBL balsamic vinegar
• Dash of garlic powder
• 1 TBL Dijon mustard
• 2 TBL EVOO – whisked to emulsify