Wednesday, February 24, 2010

Pecan Chicken Salad

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.

Sent from my Verizon Wireless BlackBerry

No comments: