with Apple Cider Vinaigrette
Yield: 8 first courses or 4 entrees
Prep Time: 45 minutes to 1 hour
Wine Suggestion: C-S-M White Wine Limited Release, Columbia Valley Pinot Gris, Malbec Limited Release
4 chicken breasts
4 cloves garlic, minced
1 Tbs. chopped thyme
¼ c. olive oil
Zest from ½ a lemon
Salt and pepper
Combine garlic, thyme, olive oil and lemon zest in a bowl, whisk to combine. Add chicken breasts, set aside for 30 minutes to 1 hour.
Remove chicken from marinade, season with salt and pepper. Here is where you can go a couple of different directions: I prefer to grill the breasts on the BBQ, but you can sauté them in a pan or roast them in the oven…Whatever is easiest for you.
After the breasts have finished cooking, and cooled to room temperature, dice them into ½ inch pieces.
4 c. romaine, chopped
1 c. canned kidney beans, drained and rinsed
1 c. salami, ½ inch dice
1 c. carrot, ½ inch dice
1 c. yellow pepper, ½ inch dice
1 c. cucumber, peeled, seeds removed, cut into ½ inch dice
1 c. cherry tomatoes, halved
½ c. celery, ½ inch dice
4 hard boiled eggs, chopped
½ c. parmesan cheese, grated
2 c. croutons
Combine all the ingredients in a large bowl, including the chopped chicken. Toss with enough of the apple cider vinaigrette to coat everything well.
4 Tbs. Dijon mustard
½ c. apple cider vinegar
1 c. vegetable oil
½ c. extra virgin olive oil
Salt and pepper to taste
Combine all ingredients in a bowl, whisk until blended.
