Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 0.57 | KG | Boneless, skinless chicken breast |
| 0.1 | KG | Pecan, halves |
| 0.03 | LIT | Cider vinegar |
| 0.015 | LIT | Worcestershire sauce |
| 0.015 | LIT | Tabasco sauce |
| 0.015 | LIT | Choppen thyme |
| 0.03 | LIT | Walnut oil |
| 0.2 | KG | Arugula |
| 0.17 | KG | Mixed salad greens |
| 0.14 | KG | Julienned endive |
| 0.4 | KG | Sliced Granny Smith apples |
Method:
- Grill the chicken breast until cooked, Cool and slice thinly.
- Toast the pecan nuts in an oven until golden brown.
- Reduce the apple cider by two thirds over high heat. Combine the reduced cider, vinegar, Worcestershire, Tabasco, and thyme. Slowly whisk in the oil away from the heat.
- Combine the arugula, mixed greens, and endive, Refrigerate.
- Toss mixed greens,apples and vinaigrette. Place on a room-temperature plate and top with grilled chicken and toasted pecans.