Homemade Panera Fuji Apple Salad with Chicken

🧂 Ingredients

• 2 tablespoons white balsamic vinegar

  or apple cider vinegar
• 2 teaspoons minced shallot

  optional
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons apple jelly

  or honey
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt
• .125 tsp of freshly ground black pepper pepper
• ½ large head of romaine lettuce

  chopped
• 2 cups arugula
• 1 head radicchio

  chopped
• ½ medium red onion

  thinly sliced (optional)
• 2 to 3 apples

  any kind you like, cored and sliced
• 12 ounces rotisserie chicken breast

  or any chicken breast you like, chopped into 1-inch pieces
• ½ cup crumbled gorgonzola cheese
• ½ cup pecans

  roughly chopped

Instructions

• 1 For the vinaigrette, in a small bowl or small glass jar with a lid, combine the
  vinegar and shallot and let sit for 5 minutes. Add the oil, apple jelly,
  mustard, salt, and pepper and whisk until blended or put the lid on the jar and
  shake for about 20 seconds. (The vinaigrette will keep for three days in the
  refrigerator. Shake well before using.)
• 2 In a large bowl, toss the chopped romaine, arugula, radicchio, and sliced red
  onion. Divide among 4 plates or bowls and top each one evenly with the apple
  slices, chopped chicken, crumbled Gorgonzola, and pecans. Drizzle about 2
  tablespoons dressing over each salad and serve.

Nutrition Info