1large headromaine lettuce, torn into bite-size pieces (about 8-10 cups)
8ouncessharp or extra-sharp cheddar cheese, cut into 1/2-inch cubes
1mediumGranny Smith apple, cored and chopped or sliced thin
½red onion, sliced thin
¼cupdried cranberries
1cupspiced pecans, store-bought or following the simple recipe below
Dried Cranberry Vinaigrette:
¼cupcranberry juice or water
¼cupdried cranberries
¼cupred wine or raspberry vinegar
1shallot, peeled and quartered
1small garlic clove, peeled
2teaspoonsfresh thyme, or 1/2 teaspoon dried
2teaspoonsDijon mustard
½teaspoonsalt
½teaspoonpepper
¾cupextra-virgin olive oil
Quick Spiced Pecans:
2tablespoonsbutter
½teaspoonsalt
¼teaspoonpepper
½teaspoonground cinnamon
⅛teaspoonground cloves
⅛teaspoonground allspice
2cupspecan halves
1tablespoonsugar
Instructions
For the chicken and salad, pat the chicken dry with paper towels and season both sides with the salt and pepper. Heat the oil in a large 12-inch nonstick skillet over medium heat until the oil is shimmering and hot. Add the chicken and cook until it is nicely browned on one side, about 3 minutes. Flip the chicken over, add the water, and cover the skillet. Cook the chicken, letting it poach, until it is cooked through, about 5-7 minutes. Transfer the chicken to a cutting board and let it cool slightly before carving.
Toss the lettuce, cheese, apple, pecans, onion and dried cranberries together. Divide the salad among the serving plates. Slice the chicken on a diagonal and arrange over the salad. Serve with the vinaigrette. I prefer to let everyone douse their own salad with dressing, but you could toss the salad with 1/2 cup or so of the vinaigrette before assembling it on the plates and serve the extra dressing on the side.
For the pecans, melt the butter in a 12-inch nonstick skillet over medium-low heat. Stir in the spices and then the pecans. Toast the nuts, stirring often, until the color deepens slightly and they are lightly toasted, about 5-7 minutes. Transfer the nuts to a bowl and toss with the sugar. Let them cool completely before tossing with the salad.
For the dressing, combine the cranberry juice (or water) and cranberries in a small microwave-safe bowl. Cover with plastic wrap and microwave on high for one minute until hot. Process the hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, salt and pepper in a blender until the shallot and garlic are finely chopped. With the blender running, add the oil and continue to blend until the dressing is smooth and well-combined. Thin the dressing, if needed, with additional cranberry juice. Refrigerate until ready to serve.