Mike's Salad Recipe

Combine the balsamic vinegar, Dijon mustard, honey, minced garlic, sea salt, and freshly ground black pepper in a small bowl or jar.

Whisk or shake while slowly streaming in the extra-virgin olive oil until the dressing emulsifies and thickens slightly (about 30–45 seconds of whisking). Taste and adjust seasoning — add a little more honey if you prefer sweeter, or a pinch more salt if needed.

Set the vinaigrette aside at room temperature. If refrigerating, let it come to room temperature and re-whisk before using.

If the oven roasted chicken is not already sliced/shredded, slice or shred it into bite-sized pieces (about 2 cups). Warm slightly if desired — gently reheat in a 325°F (160°C) oven for 8–10 minutes or microwave in 20-second bursts until just warm.

Toast the walnuts: heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, 3–5 minutes, until fragrant and lightly browned. Transfer to a plate to cool, then roughly chop.

Prepare the apple: rinse and dry the Granny Smith apple, core it and cut into thin slices or half-moons. To prevent browning, toss the slices immediately with a light squeeze of lemon juice (optional).

Assemble the salad: in a large bowl, place the spring mix (6 cups). Add the shredded/sliced oven roasted chicken (2 cups), toasted walnuts (3 oz), dried cranberries (1 cup), and the apple slices (from 1 apple).

Add the Parmesan: sprinkle the shaved or grated Parmesan (1 cup) over the assembled salad.

Dress the salad: drizzle about half of the prepared balsamic vinaigrette (start with 2–3 tablespoons) over the salad and gently toss with salad tongs to coat evenly. Add more dressing to taste — you will likely use 3–4 tablespoons total for 4 servings.

Season to finish: taste and finish with the kosher salt (about 1/2 tsp) and freshly ground black pepper (1/2 tsp), distributing evenly. Toss lightly once more.

Serve immediately on chilled plates or bowls, passing extra dressing on the side.