Savannah Salad Recipe

Make the dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon hot sauce until smooth and emulsified. Taste and adjust sweetness or acidity as desired. Refrigerate for at least 15 minutes to let flavors meld (can make up to 2 days ahead).

Prepare proteins and vegetables

If not already done, shred or chop about 2 cups of rotisserie chicken into bite-sized pieces. Cook 6 slices of bacon until crisp, drain on paper towels and chop. Hard-boil 3 eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then turn off heat, cover and let sit 9 minutes; transfer to an ice bath, peel and halve.

Prep produce and nuts

Wash and dry 6 cups mixed greens. Halve 1 cup grape tomatoes, seed and slice enough cucumber to equal 1/2 cup, thinly slice 1/4 cup red onion. Roughly chop and toast 1/2 cup pecans in a dry skillet over medium heat for 3–4 minutes until fragrant (watch closely), then let cool.

Assemble the salad

In a large salad bowl, combine the mixed greens, shredded chicken, chopped bacon, halved eggs, grape tomatoes, cucumber, red onion, 1/4 cup dried cranberries, 1/2 cup toasted pecans and 1/2 cup crumbled goat cheese. Toss gently to distribute ingredients evenly.

Dress and finish

Add about 3/4 of the prepared dressing to the salad and toss lightly to coat (reserve remaining dressing for guests who want more). Drizzle 1 teaspoon fresh lemon juice over the salad, sprinkle 1 tablespoon chopped fresh parsley, and season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and add more dressing or seasoning as needed.

Transfer the salad to a serving platter or keep in the bowl. Garnish with extra toasted pecans, a few dried cranberries, and a small crumble of goat cheese if desired. Serve immediately so greens remain crisp. Leftover dressed salad will keep poorly; store unused dressing separately in the refrigerator for up to 4 days.