APPLE-WALNUT GREENS WITH CHICKEN DRIED PLUMS & SPICED PECANS
Prep Time: 15 minutes Servings: 4
Ingredients Spiced Pecans: • 1 cup pecan halves • 1 tablespoon each vegetable oil and packed brown sugar • 1/4 teaspoon each ground red pepper and ground cumin
Salad: • 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
Preparation Heat oven to 300ºF.
For Pecans: 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.
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 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.
Nutritional Information (per serving) Calories 655 Cholesterol 46mg % of Calories from Fat 66% Fat 48g Sodium 486mg Carbohydrates 41g Protein 22g Fiber 8g
California Dried Plum Board - www.californiadriedplums.org Recipe created by Gale Gand.
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