A refreshing salad that got gobbled up.
Summer chicken salad (slightly modified from the original by me)
2 grilled boneless chicken breast halves (about 1 pound) cut into bite-sized pieces
2 tablespoons fresh lemon juice
2 teaspoons agave nectar
1 tablespoon finely chopped shallot
5 tablespoons olive oil
3 tablespoons grated Granny Smith apple
1 large Granny Smith apple, chopped
1 small head of Boston or Bibb lettuce, shredded
1/2 cup walnuts, chopped and toasted
To make the dressing: whisk together lemon juice, agave nectar, and 1/2 teaspoon salt in a bowl until the agave and salt have dissolved. Whisk in the finely diced shallot and, slowly while continuing to whisk, pour in the oil. Finally, whisk in grated apple.
To assemble the salad: in a large bowl, combine the chopped chicken, walnuts, and chopped apples. Toss with half the dressing. Arrange the lettuce across one large platter. Spoon the chicken/walnut mixture on top of the lettuce. Drizzle with remaining vinaigrette. Makes 2-4 servings.