GRILLED CHICKEN AND SPICY PECANS
INGREDIENTS
Vinaigrette
• 10 fl oz / 300 mL apple cider
• 1 1/4 fl oz / 40 mL cider vinegar
• 1 tbsp / 15 mL Worcestershire sauce
• 1 tbsp / 15 mL Tabasco sauce
• 1 tbsp / 15 mL chopped thyme
• 1 1/4 fl oz / 40 mL walnut oil
• 5 1/2 oz / 155 g pecan halves
• 2 1/4 Ib / 1 kg skinless chicken breast
• 6 oz / 170 g mixed greens
• 5 oz / 140 g julienned endive
• 1 Ib 5 oz / 595 g thinly sliced Granny Smith apples
• 9 oz / 255 g arugula
DIRECTIONS
1. To make the vinaigrette, reduce the apple cider by two thirds. Combine the reduced cider, vinegar, Worcestershire, Tabasco, and thyme. Slowly whisk in the oil.
2. Toast the pecans in a 300°F / 150°C oven until golden brown.
3. Grill the chicken breast until thoroughly cooked. Cool and slice thinly.
4. Toss the pecans, chicken, and remaining ingredients.
5. For each portion: Toss 7 oz / 200 g chicken salad with 3 tbsp / 45 mL vinaigrette and arrange on a room-temperature plate.
Portioning information:
7 oz / 200 g chicken salad, 3 tbsp / 45 mL vinaigrette
Nutrition per serving: 300 calories, 17 g fat, 16 g total carbohydrate, 23 g protein, 90 mg sodium, 55 mg cholesterol
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