This is the perfect salad to make using leftovers from my Lemon Chicken and Potatoes with Fresh Herbs recipe! If you are starting this salad from scratch, you'll need to grab a cooked, rotisserie chicken from the grocery store, or bake, grill or pan-sear your chicken thighs, seasoned with salt, pepper and garlic powder. You can either bake a sweet potato in the oven or use the microwave to speed things along.

• Gather and prep your salad components, chopping your ingredients and setting aside until you are ready to assemble your dish.
• To prepare the vinaigrette, whisk together the olive oil and vinegar, then add in the minced garlic, Dijon mustard, and season with salt and pepper. Whisk vigorously to ensure you have emulsified the dressing to a creamy, pale-yellow consistency.
• Starting with your romaine, layer your salad directly onto your serving bowl, and sprinkle on the chicken, apples, sweet potatoes and cranberries. Drizzle with your freshly prepared apple cider vinaigrette and enjoy!