Recipe: Applebee's Apple Walnut Chicken Salad

APPLEBEE'S APPLE WALNUT CHICKEN SALAD

FOR THE CHICKEN MARINADE:
3 cups water
1 tablespoon salt
1/2 teaspoon garlic powder
1/4 teaspoon liquid hickory smoke
2 chicken breasts, pounded flat (1/2-inch thick)*
Oil
Ground black pepper

FOR THE BALSAMIC VINAIGRETTE:
1/4 cup red wine vinegar
3 tablespoons granulated sugar
3 tablespoons honey
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon lemon juice
1/4 teaspoon dried Italian herb blend
1/4 teaspoon dried tarragon
Pinch ground black pepper
1 cup extra virgin olive oil

FOR THE CANDIED WALNUTS:
1 teaspoon peanut oil
1 teaspoon honey
2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup chopped walnuts

FOR THE SALAD:
4 cups chopped romaine lettuce
2 cups chopped red leaf lettuce
2 cups chopped iceberg lettuce
1 apple, chopped into bite-size pieces
1/4 cup crumbled bleu cheese

TO PREPARE THE CHICKEN:
Prepare chicken marinade by combining the 3 cups water, salt, garlic powder and liquid smoke in a medium bowl. Mix until salt dissolves.

Flatten two chicken breasts with a kitchen mallet to 1/2-inch thick. Drop chicken in marinade, cover and chill for 3 hours.

When chicken is done marinating, blot each breast dry, rub with oil, and grill for 3 to 4 minutes per side on high until done. Lightly pepper each breast while grilling.

TO MAKE THE BALSAMIC VINAIGRETTE:
Combine all ingredients for the vinaigrette, except olive oil, in a medium bowl with an electric mixer on medium speed until sugar is dissolved. Pour the oil in a thin stream into the bowl while mixing. Continue mixing for several seconds until the dressing thickens. Cover and chill.

TO MAKE THE CANDIED WALNUTS:
Combine peanut oil, honey, sugar, vanilla, and salt in a medium skillet over medium heat in the order listed. When mixture begins to bubble, add chopped walnuts and stir constantly until sugar begins to smoke and/or caramelize. Immediately turn off heat and keep stirring the nuts so that they do not burn. After a minute of stirring off the heat, pour nuts out onto a plate. When nuts cool, break them apart if they have stuck together.

TO MAKE THE SALAD:
Build each salad by tossing 2 cups romaine lettuce, 1 cup red leaf lettuce, and 1 cup iceberg lettuce with half of the chopped apple and 3 to 4 tablespoons of balsamic vinaigrette. Arrange greens on a plate and sprinkle on 2 tablespoons of crumbled bleu cheese followed by about 3 tablespoons of candied walnuts. Slice each chicken breast into thin strips and lay the chicken on top of the salad and serve.

*Tidbits: You can save time by using precooked, grilled chicken breast strips that are available in the-deli section of your supermarket. Foster Farms is one leading brand.

Makes 2 salads
Source: More Super Secret Restaurant Recipes by Todd Wilbur (Plume, Penguin Group, 2007)