My salad days, when I was green in judgement, (and wishing I was) cold in blood...

We've actually had a few days recently that felt less like spring and more like summer. So I thought I share a quick post to hip you all to my new favorite salad for a yummy warm weather supper. I know, I know. I do tend to go on about some of my magnificent salad creations, but I think I may have really done it this time!

It's a take-off on Waldorf Salad, if you will, or at least inspired by similar flavors, including: leaf lettuce, grilled marinated chicken breast, MacIntosh apple slices, spring onion slivers, toasted walnuts, gorgonzola crumbles, and Brianna's Poppyseed Salad Dressing. Of course, you can use your favorite brand of poppyseed dressing, but some of them are overly-sweet to my palate, and I just love the tanginess of Brianna's, which is also delicious on fruit salad. In any case, put this one into your summer salad rotation. It's SO GOOD!!

Gina's Waldorf-Like Summer Salad

Marinade (for four boneless, skinless chicken breasts):
4 oz. Brianna's blush wine vinaigrette (or your favorite vinaigrette, whatever you have hanging about in the fridge that needs to be used up)
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
2 shallots, peeled and chopped
1 tablespoon whole-grain Dijon mustard
1/4 teaspoon black pepper
handful of fresh thyme

Marinate the chicken breasts for a minimum of four hours, or better yet, overnight. Grill over high heat until no longer pink inside, then cool.

For each entree salad (approximately):
4 cups leaf lettuce, torn
1 grilled and cooled chicken breast, sliced
1/4 cup toasted and cooled walnut pieces
1/4 cup gorgonzola crumbles
1/2 large (or 1 whole small) apple, cored and sliced
2 tablespoons thinly-sliced spring onions
1/8-1/4 cup Brianna's poppyseed dressing (to taste)
sprinkle of black pepper