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1
Line the bottom of a baking sheet with aluminum foil.
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2
Chop apples roughly into 1/2 inch pieces and combine them in a bowl with black pepper, 1 teaspoon dill, and thyme.
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3
Place the apple pieces on the lined baking sheet.
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4
Place uncooked bacon pieces on top of apple slices and set aside.
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5
In a small square baking dish combine 2 tablespoons of the maple syrup with 4 ounces of the apple cider with a fork just until blended.
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6
Lightly salt and pepper chicken breasts and place in the baking dish and flip to cover breasts on both sides with the apple cider/maple syrup mixture.
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7
Place both the baking dish and the baking sheet in oven and put the temperature at 400%.
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8
Cook both items in oven turning both over once halfway through until done. The whole process takes about 20 minutes, with the bacon usually finishing before the chicken.
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9
Remove both items from the oven and remove the bacon from the apple pieces, crumble it, and set aside.
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10
At this point, the apples should be soft and a light golden color. Place the apple pieces back in the oven and cook until darker brown, about another 10 minutes, stirring them occasionally.
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11
While the apples cook, shred chicken breasts with fork in the baking dish and let sit in any remaining liquid in the baking dish.
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12
Remove apple pieces from oven and set aside to cool.
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13
In large bowl combine both lettuces, cranberries, blueberries and pecan pieces.
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14
In another bowl, combine remaining maple syrup, remaining apple cider, mustard, remaining dill, mayonnaise, bacon fat, and cider vinegar. Whisk until just combined. It will be a little runny but that's ok.
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15
Toss cooled apple pieces in the bowl with lettuce mixture.
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16
In separate individual bowls place salad/apple mixture and top with the shredded chicken and bacon crumbles. Finish the dish with as much dressing as you would like.
