Chicken Apple Bacon Walnut Salad with Balsamic Vinaigrette

Ingredients

• 1 3/4 lbs cooked chicken breasts, diced into strips, about 3 chicken breasts
• 8 slices bacon, cooked and diced
• 3 medium apples, sliced
• 3/4 cup chopped, toasted or candied walnuts
• 7 – 9 oz spring mix & spinach lettuce blend
• 6 oz crumbled feta
• 1/2 cup dried cranberries
• 1/2 cup extra virgin olive oil
• 3 1/2 Tbsp balsamic vinegar
• 1 1/2 Tbsp honey
• 2 tsp dijon mustard
• 2 Tbsp finely chopped shallot
• Salt and freshly ground black pepper, to taste

Directions

1. Arrange the salad ingredients in individual bowls or on plates. Spoon the balsamic vinaigrette over the top just before serving.
2. For the balsamic vinaigrette, combine the olive oil, balsamic vinegar, honey, dijon mustard, and finely chopped shallot in a blender. Add salt and pepper to taste, then blend until the dressing looks smooth, cohesive, and just a bit thick. Transfer to an airtight container and refrigerate.
3. To cook the chicken, use your preferred method for chicken breasts, adjusting the cooking time as needed for thicker pieces. Optional herbs may be left out, and a little garlic powder can be used instead.