Salad with Chicken, Goat Cheese and Walnuts

I promised more to come about the 25-person Seder that we hosted Sunday night, and we're happy to report that it was a success. Somehow, we fit everyone into Alex's apartment and managed to stuff them silly (at least I hope we did). But because we were rushing around like crazy people, we didn't get a chance to take many pictures of the food. This is probably not such a bad thing, since dishes like apple matzah kugel aren't the most beautiful and the world. I think the almond rocha was the biggest hit anyway, and the recipe for that is already posted.

We're not really keeping kosher for Passover (Alex says we racked up enough Jew points with the Seder that we're excused) but many friends are, so last night's meal was designed sans-bread. Though we usually feel guilty about serving dinner salads to guests, we found one last night that was filling and beautiful enough that we were excited to share it. It has both cheese and chicken, so we figured there were enough calories for the dish to stand alone. The dish is straightforward with its dairy/fruit/nut combo, but the lemony dressing really stood out and pulled everything together. We found the recipe here on Simply Recipes, and made some minor adjustments (more of the good stuff, cooked the shallots for dressing). Enjoy this for lunch or dinner, and don't be shy about serving it to friends.

Ingredients (serves 4):
2 large shallots, peeled, diced
3 lb. skinless, boneless chicken breast
olive oil
2 green apples, thinly sliced
mixed greens (however much you want to serve 4)
1 cup toasted walnuts, roughly chopped
1/3 cup goat cheese - broken up into little pieces
Lemon juice
Salt and pepper

Instructions:
Place chicken in a baking pan, pour about 2 tbsp olive oil for it, and sprinkle generously with salt and pepper. Bake at 350 for about 45 minutes, until juicy but cooked through. You can also just fry the chicken up in a pan. Once cooked, let cool, then slice thinly. To make dressing, combine olive oil and lemon juice (2 parts oil to 1 part lemon juice) with shallots (we cooked them for a few minutes in a touch of olive oil first) and salt and pepper to taste. Divide lettuce among plates, and top with walnuts, cheese, apples and chicken. Dress and serve.