Romaine Salad with Chicken, Cheddar, Apple, and Pecans

It had been a while since I made this salad, but it stood out in my memory as a favorite recipe that I wanted to make again so that I could post it to my blog. It was as full of flavor as I remembered it! I really like how the apple, cheddar, cranberry, and pecan flavors complement each other. Sometimes I worry that I will be left hungry after eating a salad for dinner, but between the chicken, pecans, cheese, and apple, this is a very filling meal. We also enjoyed a slice of Honey Oatmeal Sandwich Bread alongside the salad.

This recipe comes from The Best 30-Minute Recipe, a cookbook from the editors of Cook’s Illustrated. This book includes great tips from the Cook’s Illustrated Test Kitchen. One of my favorites is this recipe’s method of cooking the chicken. Browning and then poaching chicken in a skillet is now my go-to method whenever I need cooked chicken breasts for salads, casseroles, and tacos.

I have to admit that I took a shortcut when preparing the salad this time. Since I didn’t have time to make the Dried Cranberry Vinaigrette (Julia has a kitchen floor playtime limit ), I used one of my favorite store-bought salad dressings, Brianna’s Blush Wine Vinaigrette. The dressing went really well with the salad, but I do think you should try the cranberry vinaigrette because it is really good!

This salad dressing was a great quick substitute when time was lacking.

Romaine Salad with Chicken, Cheddar, Apple, and Pecans

Salad Ingredients:

• 1 pound boneless, skinless chicken breasts
• Salt and ground black pepper
• 1 Tablespoon olive oil
• 1/2 cup water
• 1 recipe Dried Cranberry Vinaigrette, see below
• 1 large head romaine lettuce, torn into bite-sized pieces
• 8 ounces sharp cheddar cheese, cut into 1/2-inch cubes
• 1 apple, cored and chopped
• 1 cup pecans
• 1/2 red onion, sliced thin
• 1/4 cup dried cranberries

Directions:

1. Season chicken with salt and pepper. Heat oil in a nonstick skillet over medium-high heat. Add the chicken and cook until browned on one side, about 3 minutes. Flip chicken over, and brown second side for 2-3 minutes. Add water and cover. Reduce heat to medium and continue to cook until thickest part of chicken registers 160 degrees on instant-read thermometer. Transfer to cutting board and cool slightly. (While the chicken cooks, make the vinaigrette)
2. Arrange lettuce, cheddar, apple, pecans, red onions, and cranberries on plate. Slice chicken and arrange over salad. Drizzle salad with vinaigrette.

Serves 4

Dried Cranberry Vinaigrette

• 1/4 cup cranberry juice
• 1/4 cup dried cranberries
• 1/4 cup raspberry vinegar*
• 1 shallot, peeled
• 1 small garlic clove, peeled
• 2 teaspoons fresh thyme (or 1/2 teaspoon dried thyme)
• 2 teaspoons Dijon mustard
• Salt and ground black pepper
• 1/2 cup extra-virgin olive oil

*Red wine vinegar may be substituted for the raspberry vinegar.

Directions:

1. Combine cranberry juice and dried cranberries in microwave-safe bowl, cover with plastic wrap, and microwave on high power 1 minute.
2. Place hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor. Process until shallot and garlic are finely chopped. With food processor running, add oil and continue to process until smooth and emulsified, about 15 seconds.

Makes about 1 cup of vinaigrette.

Salad and Vinaigrette recipes adapted from The Best 30-Minute Recipe.