Cranberry Walnut Chicken Salad


1 pound boneless chicken breast, cooked and shredded
1 large head romaine lettuce, torn into bite-size pieces
8 ounces sharp cheddar, cut into small cubes
1 Granny Smith apple, cored and cut into small chunks
1 cup candied or spiced walnuts (or any variety of nuts that you like)
1/2 red onion, sliced thin
1/2 cup dried cranberries
1/4 cup water
1/4 cup dried cranberries
1/4 cup red wine vinegar
1 shallot, peeled
1 clove garlic, peeled
2 teaspoons fresh thyme
2 teaspoons Dijon mustard
salt and pepper
3/4 cup olive oil


1. Process all dressing ingredients except oil in food processor until shallot and garlic are finely chopped. Add oil and continue to process until emulsified.
2. Combine all salad ingredients and toss with 1/2 to 3/4 cup dressing. Divide salad among plates and serve.

Recipe adapted from Cooks Illustrated

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