California Pizza Kitchen Waldorf Salad Copycat

My absolute favorite salad at any restaurant. Unlike a typical Waldorf in that they serve it with Dijon Balsamic Vinaigrette rather than a creamy dressing. So easy to throw together, too - grill the chicken a day before or even while putting together the salad ingredients! Makes 2 dinner-sized salads - adjust the amounts accordingly if you prefer less greens. The dressing recipe makes more like 8 servings as I like to keep extra on hand. I hope you enjoy it!

• Ready In: 15 mins
• Serves: 2

Ingredients

• 2  grilled chicken breasts, chilled (may use pre-packaged, pre-sliced if in time crunch, although home-grilled is always best)
• 6  cups  mixed baby greens
• 1⁄2 cup red seedless grapes, halved
• 1  granny smith apple, chopped in bite-sized pieces
• 1⁄2 cup celery, diced (I omit this due to personal preference)
• 1⁄2 cup candied walnuts (don't skip, the best part!)
•  crumbled gorgonzola

• For the dressing

• 1⁄2 cup  balsamic vinegar
• 2  tablespoons Dijon mustard
• 1  tablespoon garlic, minced
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon salt
• 1  cup olive oil (I tend to decrease the oil and it's still tasty)

Directions

1. For dressing:.
2. Whisk together all ingredients well.
3. Chill until serving.
4. Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
5. For the salad:.
6. Toss field greens, fruits and celery, if included, in desired amount of dressing.
7. Place evenly divided portions on two large, chilled plates.
8. Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
9. Voila! Enjoy!