Apple-Walnut Greens With Chicken, Dried Plums & Spiced Pecans
25 oz pecan halves
3 oz vegetable oil
3 oz brown sugar
1 T each ground red pepper and ground cumin
Salad: 48 oz mixed salad greens
36 oz cooked grilled chicken strips
36 oz green beans, blanched
36 oz coarsely chopped dried plums*
As needed cup Apple Walnut Vinaigrette (recipe follows) or prepared red wine vinaigrette
24 oz crumbled goat cheese
*Canned dried plums may be substituted for pitted dried plums. Drain liquid and pat dry with a paper towel.
Heat oven to 300ºF.
For Pecans: In a bowl, combine all ingredients; toss to coat. Bake, in even layer on baking sheet, 10 to 12 minutes or until lightly browned, stirring occasionally; set aside.
For Salad: In large bowl, combine mixed greens, chicken, green beans, dried plums and Spiced Pecans. Drizzle with Apple Walnut Vinaigrette; toss to coat. Sprinkle with goat cheese; serve immediately.
APPLE WALNUT VINAIGRETTE: In blender, process 3 peeled, cored and cut-up Granny Smith apple, 6 peeled shallot, 12 ounces apple cider vinegar and 2 ounces sugar until smooth. With motor running, slowly add 32 ounces of vegetable oil and 8 ounces walnut oil until creamy. Season with salt and pepper, as desired. Store, covered, in refrigerator for up to 3 days. (Makes 2 quart)
Tip: - To blanch green beans, cook in salted boiling water just until crisp-tender. Drain; immediately drop into ice water to cool. Drain.
Recipe created by Gale Gand.
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