This salad is absolutely delicious and will make again and again. Screams summertime! Ina Garten you rock! I tweaked the original to suit us, but search on FoodNetwork if you want the real deal!
Ingredients for protein:
- 1 1/2 pound bone-in, skin on chicken breasts (2 large)
- good olive oil
- salt and pepper
- 1/2 pound thick-cut bacon
Ingredients for salad:
- 4 cups romaine lettuce
- 4 ounces fresh spinach
- 6 ounces extra-sharp cheddar cheese, grated
- 1 crisp red apple, peeled, grated
- 4 soft-boiled eggs
- toasted pecans
Ingredients for dressing:
- 3 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 2/3 cup olive oil
- 1 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions for protein:
Preheat the oven to 350-degrees.
Place the chicken, skin side up, on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast on the top rack for 35-40 minutes; until internal temperature is 140-degrees.
Set aside to cool, discard the skin and bones, and shred the chicken into large, roughly 1x4-inch pieces.
Place the bacon on a foil lined pan and bake in a 450-degree oven for about 15 minutes until crisp. Drain on paper towels and chop into a large dice.
Directions for salad:
In a large bowl combine the romaine and spinach, chicken, bacon, cheese, pecans and grated apple.
Directions for dressing:
Combine the vinegar, mustard, salt and pepper and honey. Slowly add olive oil until emulsified. I use a hand whisk.
Pour the dressing over the salad until coated as desired. Put eggs to the side and serve.
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