from Stop and Smell the Rosemary
Serves 4
Ingredients:
Dressing:
2 large egg yolks
2 T apple cider vinegar
2 T sugar
1 tsp Dijon mustard
¼ tsp salt
¾ cup vegetable oil
Salad:
2 whole bonelss, skinless chicken breasts, poached and diced
¾ cup fresh or dried cranberries
3 ribs celery, diced
1 cup pecans, coarsely chopped
1 head red leaf lettuce, torn
Directions:
Blend egg yolks, vinegar, sugar, mustard, and salt in a food processor. With machine running, add oil slowly in a thin stream. Refrigerate. Place chicken, cranberries, and celery in a serving bowl. Add dressing and toss to coat. Cover and refrigerate 8 to 10 hours. Just before serving, add pecans and toss gently. Serve over lettuce.
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