Description
This Newport Salad is full of chopped kale and roasted chicken salad packed with fresh apple, red onion, egg, bacon, cherries, pecans, almonds and white cheddar all tossed in a light champagne vinaigrette. Salad dreams do come true!
Ingredients
Salad:
- 4 cups chopped sweet kale salad mix
- 2 cups torn white meat from a rotisserie chicken
- 1 medium honeycrisp apple, diced
- 1/4 cup chopped red onion
- 3 slices bacon, cooked & crumbled
- 1/4 cup glazed pecans
- 1/4 cup slivered almonds
- 1/4 cup dried tart cherries
- 1/2 cup crumbled sharp white cheddar cheese
- 2 hard boiled eggs, grated with a cheese grater
- kosher salt
- fresh ground black pepper
Champagne Vinaigrette:
- 3 tablespoons champagne vinegar
- 3 tablespoons honey
- 2 tablespoons whole grain dijon mustard
- 3 tablespoons olive oil
- kosher salt, to taste
- fresh ground pepper, to taste
Instructions
- Champagne Vinaigrette: whisk the champagne vinegar, honey and dijon mustard in a medium mixing bowl until combined. Continue to whisk while adding the olive oil and whisk briskly until emulsified. Season with salt and pepper to taste.
- Salad: combine all ingredients, except the grated eggs, in a large bowl. Toss in the dressing until well coated.
- Transfer to a large salad serving bowl and top with the grated egg. Season with salt and pepper.
- Or divide salad among serving plates, piling the salad high on each plate. Divide the grated egg evenly over the individual salad plates. Season with salt and pepper.