Susie Singleton
Buckwald’s Cook
- Season and sear a chicken breast or thigh over high heat
- Meanwhile, chop romaine and plate
- Cut red onion into thin slivers and plate
- Cut apple into sticks and plate
- Slice chicken breast and put on top of salad
- Pour Dijon Vinaigrette over top
- Garnish with candied pecans and raisins
- Dress with crumbled feta
Dijon Vinaigrette Dressing
- 1 TBL honey
- 1 TBL balsamic vinegar
- Dash of garlic powder
- 1 TBL Dijon mustard
- 2 TBL EVOO – whisked to emulsify
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