For the Apple Vinaigrette:

1½ cups sweetened condensed milk

1 cup apple cider vinegar

¼ cup parsley, fresh, minced

¾ tsp. salt

½ tsp. black pepper, coarse ground

For the Goat Cheese Croutons

6 oz. goat cheese

3 Tbsps. sweetened condensed milk

12 slices French bread, bias-sliced

12 oz. baby field greens, fresh

12 chicken breasts, 5 oz., grilled, warm

6 oz. dried cranberries

6 oz. walnut pieces, toasted

6 oz. sweetened apple chips, dried

1. Preheat broiler or salamander.

2. Combine condensed milk, vinegar, parsley, salt and pepper; whisk to blend. Reserve.

3. Combine goat cheese and condensed milk and mix to blend; spread evenly over one side of sliced bread. Broil until bubbly and golden. Reserve.

4. To assemble single serving: Combine 1 oz. field greens and ½ oz. vinaigrette; toss to blend. Portion on plate.

5. Top with 1 bias-sliced chicken breast, ½ oz. cranberries, ½ oz. walnuts and 4 apple chips. Drizzle ½ oz. vinaigrette over topping. Garnish salad with 1 goat cheese crouton.

Photo and Recipe: Smucker's Foodservice