Traverse City Salad Recipe

Prepare chicken

Pound each chicken breast to an even thickness (about 1/2 inch) if needed. Pat dry and season both sides with 1 tsp salt and 1 tsp black pepper. Brush each breast lightly with 1 tablespoon olive oil.

Grill chicken

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill the chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove from grill and let rest on a cutting board for 5 minutes, then slice thinly across the grain into 1/4-inch slices.

Prepare apple

While the chicken rests, core and thinly slice the apple (leave the skin on for color). If desired, toss the slices in a teaspoon of lemon juice to prevent browning (optional).

Assemble salad

In a large bowl or on four plates, arrange 6 cups mixed salad greens. Scatter 1 cup dried cherries, 3 ounces candied pecans (roughly chop if large), and the sliced apple over the greens. Crumble 3 ounces goat cheese evenly over the salads. Top each portion with sliced grilled chicken (divide chicken evenly between servings).

Blend vinaigrette

In a blender or using an immersion blender in a jar, combine 3 oz raspberries, 1 tsp Dijon mustard, 1 tsp whole-grain mustard, 1 tablespoon honey, and 2 tablespoons red wine vinegar. Pulse or blend until the raspberries are broken down.

Emulsify

With the blender running (or whisking vigorously), slowly stream in 4 tablespoons extra-virgin olive oil until the dressing emulsifies and is smooth. If the dressing is too thick, add up to 1 tablespoon water to reach desired consistency.

Season

Taste and season the vinaigrette with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting honey or vinegar as needed for balance.

Dress salad

Just before serving, drizzle the raspberry mustard vinaigrette over the assembled salads (about 1.5–2 tablespoons per serving), or serve the dressing on the side. Toss gently to coat and serve immediately.