Tap Room's Apple Almond Chicken Salad

6 ounce chicken breast (see note)

4 ounces cubed red delicious apples that have marinated in a citrus vinaigrette (see note)

5 ounces washed, chopped romaine lettuce1 ounce each: Monterey Jack and Cheddar cheeses

3 ounces diced tomatoes

1/2 ounce shredded red cabbage

Toasted almonds (see note)

1. Grill chicken until done. Slice and cut into cubes and place in a large mixing bowl. Add marinated apples.

2. Pour chicken and apple mixture onto lettuce. Top with cheeses, diced tomatoes, shredded red cabbage and toasted almonds.

Recipe note: Season chicken to taste before grilling. At the restaurant, the chicken is brushed with barbecue sauce before being grilled. You can make your own vinaigrette or look for Wishbone's Citrus Splash in supermarkets. Let fruit marinate 1 hour. To toast nuts, spread almonds evenly on baking sheet or pie plate. Bake, stirring occasionally, at 375 F 7-8 minutes or until lightly browned.

Yield: 1 serving

From the Tap Room at Dubsdread