Apple Cider Poached Chicken & Arugula Salad

1 lb (0.5 kg) boneless, skinless chicken thighs

1 cup (250 mL) apple cider

1/2 cinnamon stick(s)

1/2 star anise

1/4 cup (60 mL) cider vinegar

2 tbsp (30 mL) olive oil

1 clove garlic, minced

1 tsp (5 mL) Dijon mustard

1/4 tsp (1.25 mL) sea salt

2 tsp (10 mL) honey

1.5 oz (30 g) Brebis cheese

1.5 oz (30 g) feta cheese

1.5 oz (30 g) cream cheese

8 cups (2 L) baby arugula

1 cup (250 mL) red onion(s), sliced (optional garnish)

2 Gala apples, large (optional garnish)

3 Gala apples, small (optional garnish)

1/2 cup (125 mL) dried tart Montmorency cherries, (optional garnish)

1 Cut chicken thighs into 1” (2.5 cm) size pieces. Add to small pot with apple cider, cinnamon stick and star anise. Bring to a boil, reduce heat and simmer until chicken is cooked through; about 15 minutes. Remove meat from poaching liquid to cool. Reserve ½ cup (125 mL) of the poaching liquid and discard or freeze for another use.
2 Make vinaigrette by blending the remaining ½ cup (125 mL) of the poaching liquid with apple cider vinegar, olive oil, minced garlic, Dijon mustard, salt, honey and Brebis cheese in a food processor or blender.
3 Wash arugula and drain well. Divide in four and plate.
4 To serve, top with apple poached chicken, sliced red onion, apple slices and dried cherries. Drizzle with vinaigrette. Serve extra dressing on the side.