New Englandish chicken apple bacon salad from Food52

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Notes about this recipe

  • sldoug on March 04, 2016

    I definitely used this recipe as more of a guideline. I used rotisserie chicken (12 oz cooked) and just tossed the shredded chicken with the cider and syrup (instead of cooking the chicken in it) and I added all the herbs to the dressing. I used about a third of a cup of dried cranberries instead of both dried berries, I added in a handful of chopped shallots sitting in my fridge and maybe a half cup of shredded cheddar, and I left the apples raw since I wanted that sweet crunch. My romaine was a bit wilty, so I probably had to toss a third of it, which left me light on lettuce, so this was a salad really full of non-lettuce stuff. All that said, it was really tasty! I liked the dressing and wish that I had upped the cheese because there was a lot of sweetness that the cheese helped balance. I thought I'd mind all the pecans, but no, they were just one more good crunch. This recipe provided a good starting place for the just the kind of salad I wanted to make!

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