Ingredients
Scale
For the Vinaigrette:
- ¼ cup apple cider
- 2 tablespoons white balsamic vinegar
- 1 teaspoon apple cider vinegar
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ cup extra-virgin olive oil
- Salt and pepper, to taste
For the Salad:
- 10 cups baby arugula
- 2 chicken breasts, cooked and diced
- ¼ thinly sliced red onion
- ½ cup crumbled feta cheese
- ¼ cup roasted pecans
- ½ cup dried cranberries or cherries
- 1 large apple, thinly sliced
Instructions
For the Vinaigrette:
- Place all the ingredients in a blender and puree until smooth. Check seasonings and adjust as necessary.
For the Salad:
- Toss all the salad ingredients together with the vinaigrette. Serve immediately!