Mindy Kobrin

Posted in Lunch on July 2016

Posted in Lunch

  • 2 pre-cooked roaster chicken breasts, skin removed
  • 8 oz thick-cut bacon
  • 8 oz Bibb (Butter) lettuce, rinsed and patted dry
  • 1 Granny Smith apple, peeled and finely chopped
  • 1/2 cup organic walnuts, toasted and chopped
  • 1/2 cup dried organic cranberries
  • 6 oz blue cheese sliced into thin strips, (I love Homboldt Fog)
  • 3 Tbs apple cider vinegar
  • 1 orange, zested
  • 1/2 lemon, zested
  • 2 Tbs fresh orange juice, no pulp
  • 2 Tbs Dijon mustard
  • 1 Tbs agave honey
  • Salt and fresh ground pepper to taste
  • 2/3 cup Extra Virgin olive oil
  • Country 7-grain bread, cut into 8 slices
  • Chopped fresh chives for garnish
  • Cape Cod Waffle Cut Sea Salt Chips


  1. Preheat the oven to 400°F.
  2. Using a baking rack atop a sheet pan place bacon slices on the rack. Roast the bacon for 18-20 minutes, or until nicely browned. Remove from oven. Allow to cool.
  3. In a large bowl toss together chopped apple, chopped toasted walnuts and dried cranberries.
  4. Whisk together in a small bowl vinegar, orange and lemon zest, juice, Dijon mustard and agave honey. Season with salt and ground pepper. Gently whisk in olive oil.
  5. Chop the cooled bacon into medium pieces. Add to large salad bowl. Gently toss to incorporate ingredients.
  6. Using your hands, shred the cooked skinless breast meat. Add to salad bowl. Add chopped chives. Toss gently with other ingredients.
  7. Place lettuce onto half of the bread slices. Add blue cheese on top of lettuce.
  8. Spoon roasted chicken salad on top of each lettuce and blue cheese lined sandwich half. Cover each sandwich half with each remaining slice of bread. Serve with Cape Cod Waffle Cut Sea Salt Chips. Serve immediately. Serves 4.