Anne's Chopped Salad
2-3 heads romaine lettuce, chopped
4 raw skinless boneless chicken breasts or 8 tenders
3 ears of corn
1/2 c. dried cranberries (Craisins)
1/2 c. pine nuts, toasted
5-6 whole dates, pitted and sliced
1 pkg. creamy goat cheese
Salt and pepper
Pam for Grilling
Champagne Vinaigrette (recipe below)
Spray chicken breasts with oil and season with salt and pepper. Shuck corn and spray-oil. Grill chicken and corn over medium heat until done. Allow to cool, then slice chicken into strips and cut corn off the cob with a sharp knife.
Toss chopped lettuce with dressing and serve on plates. Top with chicken, corn, cranberries, pine nuts, dates, and cheese, divided into sixths. Add more dressing to taste.
1 cup mild olive or grapeseed oil
1/4 cup champagne vinegar (I used Pomegranate-infused red wine vinegar b/c that's what our local store had; have since found champagne vinegar at Wegmans)
1/2 cup champagne (I bought the Cooks single-serving 4-pack)
1 tsp honey mustard (an emulsifier, keeps things mixed up)
Salt to taste (1/2 tsp)
Whisk all ingredients in a bowl or shake in salad dressing carafe. Keep in mind that the champagne is carbonated.