Dinner Salad of Roasted Chicken, Blue Cheese Crumbles, and Granny Smith Apple with Balsamic Dijon Vinaigrette

This dinner was so much fun!  My sister, who eats salad every at least once a day and sometimes twice, dreams about how great it would be to have a salad bar in the kitchen island with an enormous variety of fixings.  Well, this was a mini version of her fantasy. 

I roasted a chicken breast in the oven and, after removing the skin, shredded it into large sized chunks and placed it in a bowl to line up in salad bar. For the croutons, I cubed a loaf of roasted garlic bread, seasoned it with olive oil, salt and pepper and toasted them in a 400 degree oven for about 15 minutes.  Next, I thinly sliced red onion, diced a granny smith apple, and crumbled some Danish blue cheese.  I placed them all in their little individual bowls along with some dried cranberries, toasted walnuts and sunflower seeds.  Then, when it was time to assemble, you simply choose your preferred ingredients to create the perfect salad.

I topped mine with a deliciously easy balsamic vinaigrette made from balsamic vineger, Dijon mustard, honey, garlic, olive oil and salt and pepper.