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Romaine Salad with Chicken, Cheddar, Apples, Spiced Pecans and Cranberry Vinaigrette

Mel's Kitchen Cafe
  • 43 minutes
  • Serves 4 to 6

INGREDIENTS

2 tbsp

butter

1/2 tsp

salt

1/4 tsp

pepper

1/2 tsp

ground cinnamon

1/8 tsp

ground cloves

1/8 tsp

ground allspice

2 cups

pecan halves

1 tbsp

sugar

1/4 cup

cranberry juice or water

1/4 cup

dried cranberries

1/4 cup

red wine or raspberry vinegar

1

shallot, peeled and quartered

1

small garlic clove, peeled

2 tsp

fresh thyme (or 1/2 teaspoon dried)

2 tsp

Dijon mustard

1/2 tsp

salt

1/2 tsp

pepper

3/4 cup

extra-virgin olive oil

1 1/2 lb

boneless, skinless chicken breasts (about 3-4 medium)

Salt and black pepper

1 tbsp

vegetable or canola oil

1/2 cup

water

1

large head romaine lettuce, torn into bite-size pieces (about 8-10 cups)

8 oz

sharp or extra-sharp cheddar cheese, cut into 1/2-inch cubes

1

Granny Smith apple, cored and chopped or sliced thin

1/2

red onion, sliced thin

1/4 cup

dried cranberries

1 cup

spiced pecans, store-bought or following the simple recipe below