Friday, March 5, 2010

Grizzly Peak Chicken Cherry Salad

Grizzly Peak is a restaurant in Ann Arbor,  Michigan wear Katherine went to school. They serve this salad and it is SO yummy! After enjoying it on more than one visit to UofM, our mom had to have the recipe and they were kind enough to share it with her. The secret is in the homemade cherry dressing. 

I also think the Ginger Pecans give the salad a fantastic salty/sweet kick! (They are my addition to the recipe, Grizzly Peak just used plain Pecans) So if you don't have time to make the Ginger Pecans, the salad is still yummy. But if you do have time...they are totally worth  it and make the salad fabulous!

I made this salad for a baby shower I co-hosted for my sister in law, Erin. See pics of the shower and more of the yummy food we served HERE on Haute Dates.

for dressing

1 cup forzen cherries, thawed
1/2 cup red wine vinegar
1/2 cup honey
1/4 cup dijon mustard
2 cups canola oil

for salad
1 pound mixed baby lettuces
4 boneless chicken breasts, grilled
1 pound dried cherries
2 cups Ginger Pecans (Recipe HERE)
8 ounces bleu cheese crumbles
1 bunch green onions, chopped
2 green apples, cored and diced

Combine thawed cherries, vinegar, honey and mustard in a food processor. 
Add the minced garlic and process a bit more.
With the food processor on, use the opening at the top to slowly add the oil in a thin constant stream.
Continue processing until the dressing is emulsified.

Layer all salad ingredients together in a large bowl, toss with dressing and ENJOY!

This recipe makes enough that you will have dressing left over! Store in an airtight container in the fridge for up to 1 month.

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