Apple-Walnut Greens with Chicken Dried Plums & Spiced Pecans
Pureed apple lends creaminess without adding fat to the dressing of this main-dish salad. Buy pre-grilled chicken strips, or use leftover roast chicken instead.
1 cup pecan halves
1 tablespoon vegetable oil
1 tablespoon packed brown sugar
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
8 cups (about 8 ounces) mixed salad greens
1 package (6 ounces) fully-cooked grilled chicken strips
1 1/2 cups (6 ounces) green beans, blanched
1 cup (about 6 ounces) coarsely chopped dried plums
1/2 cup Apple Walnut Vinaigrette (recipe follows) or prepared red wine vinaigrette
1/2 cup (4 ounces) crumbled goat cheese
Heat oven to 300ºF. In medium 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.
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 1/2 of a peeled, cored and cut-up Granny Smith apple, 1 peeled shallot, 1/4 cup apple cider vinegar and 1 teaspoon sugar until smooth. With motor running, slowly add 2/3 cup vegetable oil and 1/3 cup walnut oil until creamy. Season with salt and pepper, as desired. Store, covered, in refrigerator for up to 3 days. 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.
- % of Calories from Fat
- Total Fat