Monday, January 27, 2014
Recipe: Salad with Chicken and Pecans
I marinated the chicken breasts in balsamic dressing for 3 hours before grilling them. The end result was a light, tasty meal that was easy to put together.
Salad with Chicken and Pecans
2 chicken breasts
1 cup balsamic dressing (or more as desired)
6 cups salad greens
1 carrot, peeled and julienned
8 dates, chopped
2 oz goat cheese, crumbled
1/4 cup croutons (toasted bread cubes)
1/2 cup pecans
Combine chicken breasts and 1/2 cup balsamic dressing. Cover and marinate in refrigerator for at least 3 hours.
Just before serving, grill chicken or sautee in nonstick pan until cooked. Remove from grill and slice chicken.
While chicken is cooking, prepare the salad.
Toast the pecans in a dry skillet until fragrant.
In a large salad bowl, combine lettuce, carrot strips, chopped dates, croutons. Toss with remaining dressing. Add more if needed.
Just before serving, add goat cheese, pecans and chicken slices. Toss again and then place in serving bowls.
*** You can add sliced apples, chopped onions or shallots as well.