Chad's Summer Salad

Jennie asked me to make dinner tonight so I made this one up on the fly.  It actually turned out really well so I thought I'd share the "recipe" with you all.  I was shooting for a salad to fit the weather here (80+ degrees and Cooper and Jen hit up the pool today).  As always, tweak to taste.


Ingredients

Salad
* Head of Romaine Lettuce
* Two chicken breasts
* 1/2 Granny Apple
* 1/4 Red Onion
* 3-4 Plum Tomatoes
* 1 small package of Honey Goat Cheese (we purchased ours from Publix)
* Salt
* Pepper
* Olive Oil
* White Wine Vinaigrette

Vinaigrette
* 1/3 cup Olive Oil
* 1/3 cup White Wine (we used a New Zealand Sauvignon Blanc)
* 1 Tb White Sugar
* 1/2 Teaspoon Salt
* 2 Cloves of Garlic (minced)
* Ground black pepper (pinch or to taste)

Directions

1) Prepare the vinaigrette by combining all of the ingredients in a sealable jar and shaking well.  The vinaigrette can be used immediately or kept for 2 weeks in the fridge.
2) Cook the chicken.  I rubbed down the chicken breasts in olive oil, salt, pepper and a couple of splashes of the vinaigrette.
3) Chunk the chicken, toss in a bit more of the vinaigrette and set aside (or in the fridge) to cool.
4) Clean the lettuce, rip apart and dry.
5) Chop up the apple and the onion.
6) Dice the tomatoes.
7) Dice, to the extent possible, the cheese.
8) In a large bowl, add the lettuce, then the chicken, then everything else.
9) Toss and enjoy.