I decided to do salads last night.
First, I took an enormous whole chicken breast (both sides), with skin (from Whole Foods) and put it on the grill on low, skin side down, and then turned bout 15 minutes in for a total of about 30 minutes, then five or so on high to get the skin crispy.
In the meantime, I added a couple of pinches of parsley, rosemary, and basil to about 1/4 cup EVOO, and a dash of apple cider vinegar. This is tossed with the chopped chicken, later.
To the top right, you’ll see my dressing, which is EVOO, dijon mustard, apple cider vinegar and balsamic vinegar (salt & pepper, too). Begin with the EVOO, put in your dash of apple cider vinegar, then add the dijon and balsamic a bit at a time until it emulsifies with the fork. That had been sitting out for well over two hours when I snapped that photo. No separation.
So, what we have is a spring mix, tossed in the dressing, plated, and then red onion, mushroom, tomatoes, olives, blueberries (awesome — try it), avocado, and kalamata olives with the pits. Then just pile on the chicken, which as I said, is chopped and tossed in the olive oil and herbs.