2 large Honeycrisp or Fuji apples, chopped into bite sized pieces
1 cup sharp cheddar cheese, cubed or thick shredded
6 cups chopped Romaine lettuce or spring mix
1/2 cup dried cranberries
1/2 cup toasted pecans, roughly chopped
4 slices turkey bacon, cooked until crispy and crumbled
1/4 cup red onion, very thinly sliced
1/3 cup apple cider vinegar
1/2 cup extra virgin olive oil
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
In a small jar or bowl, combine the apple cider vinegar, olive oil, honey, and Dijon mustard. Season with a pinch of salt and black pepper, then whisk vigorously or shake the jar until the dressing is well emulsified. Set this aside to let the flavors meld while you assemble the rest of the ingredients.
If you are not using pre cooked chicken, season a chicken breast with salt and pepper and pan sear or grill it until fully cooked. At the same time, fry the turkey bacon slices in a skillet over medium heat until they are golden and crispy. Once cooled, dice the chicken and crumble the turkey bacon into small bits.
Wash and thoroughly dry the Romaine lettuce before chopping it into bite sized pieces. Core the apples and chop them into small cubes, leaving the skin on for extra color and nutrients. Finely slice the red onion into thin half moons to ensure the flavor is distributed evenly without being overpowering.
In a large mixing bowl, combine the chopped lettuce, chicken, apples, cheddar cheese, dried cranberries, toasted pecans, and red onion. Sprinkle the crumbled turkey bacon over the top to maintain its crunch. This layered approach ensures that every serving gets a bit of everything.
Drizzle the prepared apple cider vinaigrette over the salad just before you are ready to eat. Use large tongs to gently toss everything together until the leaves and toppings are lightly coated. Serve immediately to enjoy the peak freshness of the ingredients.
