Menu Description: "A masterwork of flavors. Grilled, marinated chicken breast crowns this fresh mix of delectable greens, crisp Granny Smith apples, rich crumbled bleu cheese and sweet candied walnuts. Tossed in our tangy balsamic vinaigrette."

Sometimes I feel like a C.S.I. To recreate this baby I ordered several of these salads to-go and then sat down with a magnifying glass and carefully picked out each of the bits and pieces and separated them into smaller bowls. Sure this was tedious work, but it made it easy to measure out each ingredient for the most accurate clone recipe. Next, I cooked a ton of chicken, each with different versions of the marinade, until I found the one that worked. The smoky marinade for the chicken here is basically a brine that adds just the right amount of saltiness and flavor through osmosis, so be sure not to let the chicken soak longer than specified. Of course, the lead performer in any salad is the dressing, since it is responsible for much of what you taste. The tangy balsamic vinaigrette is delicious with honey, Dijon mustard, garlic, and tarragon in there. You can make an easy emulsion out of it with a hand mixer. The best part is that you'll end up with leftover vinaigrette that you can use to make a couple more meal-size salads, and then some. Case closed.
 

Source: "Top Secret Restaruant Recipes 3"