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Fuji Apple Salad

This is my little spin on Panera's Fuji Apple Salad. I had a hankering for this tonight and thought I'd try my hand at creating my own version of it.


Entree Salad:

5 cups diced iceburg lettuce

2 ounces crumbles fat-free feta cheese or Gorgonzola, crumbles

1/3 c chopped pecans

8 ounces of grilled chicken breast, sliced or diced

2 small Fuji apples, cored and sliced thin (1/8" or thinner slices)


White Balsamic Fuji Apple Dressing:

1 Fuji apple, cored, peeled

2 T honey

2 T white balsamic vinegar

2 T apple cider vinegar

1 t dijon mustard

1/4 t garlic powder

1/8 t salt


Dressing:

Put all ingredients in small Cuisinart and puree until smooth. Refrigerate until ready to use for salad.


Salad:

Combine all salad ingredients, plus 1/2 of the dressing, and toss in a large mixing bowl. Divide into two servings for entree sizes, or without this chicken this makes a great side dish for 4. Refrigerate remaining dressing for up to 3 weeks in airtight container.
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