 | | Directions | SALAD:- Cook bacon in skillet until crisped and brown. Drain on paper towel. Crumble once cooled.
- Combine bacon, apples, chicken, cranberries, pistachios, lettuce and spinach.
- Just before serving toss with 1/2 cup vinaigrette and sprinkle with cheese.
DRESSING:- Combine vinegar, shallot, maple syrup, mustard, thyme in blender. With blender running pour in olive oil in steady stream. Stir in salt and pepper to taste.
- Refrigerate, covered, up to three days.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Container: large skillet, large mixing bowl, blender or food processor
Servings: 4
|  | | Ingredients | | - | | 4 bacon slices |
| - | | 1 Granny Smith apples, diced |
| - | | 1 red apple, diced |
| - | | 2 chicken breasts - large, grilled or sauteed and cut into bite sized pieces |
| - | | 1 cup craisins |
| - | | 1/2 pistachios or almonds, chopped |
| - | | 4 cups lettuce |
| - | | 4 spinach - chopped |
| - | | 6 ounces goat cheese - flavored or plain, crumbled |
| - | | DRESSING: |
| - | | 1/3 cup apple cider vinegar |
| - | | 2 tablespoons shallot - minced |
| - | | 2 tablespoons maple syrup |
| - | | 2 teaspoons Dijon mustard |
| - | | 1/2 teaspoon thyme - dried leaves |
| - | | 2/3 cup olive oil |
| - | | salt and pepper to taste |
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