This is my little spin on Panera's Fuji Apple Salad. I had a hankering for this tonight and thought I'd try my hand at creating my own version of it.
5 cups diced iceburg lettuce
2 ounces crumbles fat-free feta cheese or Gorgonzola, crumbles
1/3 c chopped pecans
8 ounces of grilled chicken breast, sliced or diced
2 small Fuji apples, cored and sliced thin (1/8" or thinner slices)
White Balsamic Fuji Apple Dressing:
1 Fuji apple, cored, peeled
2 T honey
2 T white balsamic vinegar
2 T apple cider vinegar
1 t dijon mustard
1/4 t garlic powder
1/8 t salt
Put all ingredients in small Cuisinart and puree until smooth. Refrigerate until ready to use for salad.
Combine all salad ingredients, plus 1/2 of the dressing, and toss in a large mixing bowl. Divide into two servings for entree sizes, or without this chicken this makes a great side dish for 4. Refrigerate remaining dressing for up to 3 weeks in airtight container.