Fall Chicken Salad

Step 1: First, make the vinaigrette by whisking together apple cider vinegar, sugar, mustard, green onion and the garlic clove smash but whole, in a small bowl.

Step 2: Butterfly each of the chicken breasts by slicing through it horizontally almost but not all the way through, then open up like a book. Sprinkle each breast on both sides with Cajun seasoning.

Step 3: I an skillet with a little bit of olive oil cook chicken for 5-7 minutes, or until the chicken breasts are cooked all the way through. Let cool for a minute or two, then cut into thin strips.

Step 4: Remove the garlic from the vinaigrette and assemble the salads. Combine the greens and sliced apple in a large bowl, and toss with a few tablespoons of vinaigrette until evenly coated. Divide the salad between the plates, then top each one with raisins , crumbled goat cheese and sliced chicken. Serve right away and enjoy.