Chicken Pecan and Cranberry Salad with Honey Vinaigrette
Makes: 6 to 8 servings
1/2 cup honey
1 teaspoon curry spice
Generous pinch of cayenne
Pinch of salt
1 cup pecan halves
1/4 cup cider vinegar
1 heaping tablespoon Dijon mustard
1/3 cup extra virgin olive oil
6 to 8 cups assorted salad greens (such as baby spinach or arugula, spring mix)
1 cup sun dried cranberries
4 each cooked and sliced chicken breast (brined is optional)
For the spiced pecans:
1. Heat oven to 375°F and arrange a rack in the middle. Combine half of the honey with the spice, cayenne, and salt in a small bowl and mix well. Add pecan halves and stir until well coated. Spread out on a baking sheet. Bake until honey bubbles and nuts are toasted, about 15 to 20 minutes. Set aside to cool.
For the vinaigrette:
1. Combine remaining honey, apple cider vinegar, and Dijon mustard in a small bowl and whisk. Add olive oil in a slow stream and whisk until well incorporated.
For the salad:
1. Arrange salad leaves on a serving platter or divide among individual serving plates. Scatter cranberries and spiced pecans over leaves. Add tomato and onion. Pour apple cider vinaigrette over salad and serve.
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