How to make it

  • Seaons chicken with some salt and pepper, bake in oven at 350 for about 15-20 minutes, or until done. In large bowl, toss together mixed greens, dried cranberries, Granny smith apple and enough balsamic vinaigrette to coat. Place onto individual dishes. Top with gorgonzola or bleu cheese crumbles, walnuts and chicken breast strips. Serve immediately or place back into refridgerator to chill until ready to serve.
  • Note – you can make candied walnuts if desired by cooking sugar and walnuts together over medium heat until sugar dissolves into a light brown liquid and coats the walnuts. Remove walnuts from skillet, and spread them out on a sheet of aluminum foil to cool.
  • Time Saver – use packaged precooked chicken breast strips and jarred balsamic vinaigrette (Paul Newman makes a nice one).
  • Balsamic Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 pinch salt
  • ground black pepper to taste
  • In a small bowl, whisk together olive oil and balsamic vinegar, or you can emulsify using food processor. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.

Reviews & Comments 4

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    " It was excellent "
    kitchen_fantasy ate it and said...
    perfect this is just what i have been looking for thx
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  • jackyjoe7179 13 years ago
    I had no gorgonzola or blue so used some chevre...omg. thanks again
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  • jackyjoe7179 13 years ago
    This looks wonderful. Thank you for sharing it.
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  • jlv1023 13 years ago
    can imagine you get lots of congrats on this salad it sounds divine, will try for the summer coming up for those hot nights,

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