Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Grilled Chicken Salad with Spiced Pecan Dressing
Vinaigrette:
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2 tablespoons coarsely ground pecans |
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1/4 teaspoon cayenne pepper |
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salt and freshly ground pepper |
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2 tablespoons balsamic vinegar |
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2 tablespoons extra-virgin olive oil |
In a sauce pan over medium heat, combine pecans, cayenne, salt, and pepper. Cook, stirring constantly until pecans begin to toast, 4-5 minutes. Set aside to cool.
In a small bowl, whisk together pecans, balsamic vinegar, and olive oil until smooth; set aside.
Chopped Salad:
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1/2 cup scallions |
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1 pear, peeled and sliced |
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1 red bell pepper |
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1/2 peeled sliced cucumber |
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4 oz. gorgonzola cheese, crumbled |
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1 10 oz. bag mixed salad greens |
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2 boneless skinless chicken breasts, grilled |
In large bowl combine all salad makings and toss with well mixed vinaigrette. Divide among plates and top with grilled, sliced chicken breasts.
Marinade for Chicken Breasts (Also good with beef)
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1 1/2 cups salad oil 1 teaspoon pepper |
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1/4 cup soy sauce 1/2 cup wine vinegar |
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1/4 cup Worcestershire sauce 1/2 teaspoon chopped parsley |
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2 teaspoons dry mustard 2 cloves garlic, cut |
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1 1/2 teaspoons salt 1/2 cup lemon juice |
Marinade breasts in sauce several hours or overnight. Grill 5-6 minutes per side, or until done. Slice and put atop salad.