The Manette Recipe

Prepare produce and toppings

Wash and thoroughly dry the romaine lettuce, then chop into 1- to 1.5-inch pieces. Halve the cherry tomatoes or dice a medium tomato. Slice the cucumber into quarter-moons. Core the apple and thinly slice or dice into bite-sized pieces and toss immediately with a teaspoon of lemon juice (optional) to prevent browning. Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and lightly browned, 3–4 minutes; let cool and coarsely chop. Crumble the feta and measure out the dried cranberries.

Place the chopped romaine in a large salad bowl. Add tomatoes, cucumber, apple slices, craisins, toasted walnuts, and crumbled feta, but do not toss with dressing yet.

Marinate chicken

Pat chicken breasts dry. In a small bowl combine 2 tablespoons olive oil, minced garlic, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub or brush the mixture over both sides of the chicken and let sit at room temperature for 15 minutes (or refrigerate up to 2 hours).

Grill or pan-sear chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C) and oil the grates or pan lightly. Grill the chicken 5–7 minutes per side, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using a skillet, cook over medium-high heat 5–7 minutes per side, adjusting time for thickness. Transfer chicken to a cutting board and rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Arrange the sliced grilled chicken on top of the prepared salad just before dressing.

Whisk dressing

In a small bowl or jar combine 4 tablespoons extra-virgin olive oil, 2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, minced shallot, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously (or shake in a jar with a lid) until emulsified and smooth. Taste and adjust seasoning—add a touch more honey if you prefer sweeter or a little more vinegar for brightness.

Just before serving, drizzle about two-thirds of the dressing over the salad and gently toss to combine so the ingredients are coated. Reserve the remaining dressing to add to individual plates as needed.

After tossing the salad with dressing and topping with sliced grilled chicken, use a small spoon to drizzle the reserved honey (about 2 teaspoons) lightly over the top of the salad. This adds a subtle sweet finish that complements the balsamic and feta.

Serve immediately, offering extra balsamic dressing and honey at the table. Leftover dressing can be refrigerated up to 5 days; keep chicken separate for best texture.