I hope the combination of cheddar cheese with ginger-lime dressing doesn’t deter you from making this, because I didn’t realize right away that the combination could seem unlikely and even unpleasant. However, I loved the use of cheddar cheese in my salad, and I actually found it to be the star ingredient: by the time the salad was mostly eaten, I found myself scraping the bowl with disappointment, unable to find anymore matchstick morsels of dairy goodness.
My suggestion, if you make this salad, is to buy great quality cheddar. Now is the moment I’ve been waiting for, when I can bring up the one place in New York that feels like a second home to me, mainly because it is a shrine to all things delicious and gourmet. I am speaking of none other than Chelsea Market, an indoor artisanal market of sorts where I would set up a bed and live if that were socially acceptable. Long story short, Lucy’s Whey opened up in Chelsea Market about a year ago, and I admire their mission and purpose, which is to sell artisanal and delicious cheeses that are only made in America. After I told the saleswoman what type of salad I wanted to prepare, she helped me select a cheddar from Cellar’s at Jasper Hill in Vermont which is the perfect blend of nutty, sharp, and rich.
There are two things about this salad that I should mention. Firstly, if I were to do it again I would probably replace the granny smith apple with a pear, just because I’ve never really liked apples in my salad and I don’t know what I was thinking. Secondly, this recipe requires shredded chicken. To easily shred chicken: put the chicken breast in a pot and fill it with enough water or chicken broth to just cover the chicken. Bring the liquid to a boil, reduce to a simmer, and cook until chicken’s center is cooked through, about 15-20 minutes. Remove from heat and let sit in the pot for 10 minutes. Shred chicken using two forks or your hands.
If you decide to play around with the dressing, please let me know what you come up with!