Ingredients
- 2 lbs. Marinated Chicken (julienne)
- 8 oz. Spring Mix
- 4 oz. Salad Mix
- 4 oz. Spinach Leaves
- 2 Granny Smith Apples (julienne)
- 4 oz. Toasted Walnuts
- 4 oz. Shredded Mozzarella
- 4 oz. Bacon, chopped
- 10 oz. Cranberry Vinaigrette
- 4 Tbsp. Balsamic Syrup
Yield: 8 to 10 Servings
Directions
- Marinate chicken in the maple marinade (recipe listed below) for minimum of four hours and grill.
- Toss salad with apples, walnuts, mozzarella, bacon and dressing.
- Top salad with julienne chicken and drizzle balsamic syrup around the perimeter of the salad bowl.
Maple & Sherry Marinade
- 1 qt. Maple Syrup
- 1 Cup Sherry Wine
- 1 Cup Brown Sugar
- 1 Cup Olive Oil
- 1/2 Cup Lemon Juice
- 1/2 Cup Sherry Vinegar
Procedure:Mix all ingredients together thoroughly and refrigerate.
Balsamic Syrup Procedure:
- Reduce 4 Cups Balsamic Vinegar and 1 Cup Port Wine, reduce mixture until becomes slightly thickened about 15 to 20 minutes, allow to cool.
Sun Dried Cranberry Vinaigrette
- 16 oz. Cranberry Sauce (canned)
- 8 oz. Sun Dried Cranberries
- 16 oz. Cranberry Juice
- 16 oz. Olive Oil
- 4 oz. Brown Sugar
- 4 oz. Sherry Vinegar
Procedure:In a blender add ingredients and blend adding olive oil last. Dressing should have medium thickness in consistency.
