INGREDIENTS
12 oz
Rotisserie chicken breast
2
Apples
2 cups
Arugula
1
head Radicchio
1/2
Red onion, medium
1/2
large head Romaine lettuce
2 tsp
Shallot
2 tbsp
Apple jelly
1/2 tsp
Dijon mustard
2 tbsp
White balsamic vinegar
1 pinch
Black pepper pepper, freshly ground
1/4 tsp
Salt
3 tbsp
Olive oil, extra-virgin
1/2 cup
Pecans
1/2 cup
Gorgonzola cheese