Grilled Chicken And Pecan Salad

Ingredients for 10 portions

0.57KGBoneless, skinless chicken breast
0.1KGPecan, halves
0.03LITCider vinegar
0.015LITWorcestershire sauce
0.015LITTabasco sauce
0.015LITChoppen thyme
0.03LITWalnut oil
0.17KGMixed salad greens
0.14KGJulienned endive
0.4KGSliced Granny Smith apples


  1. Grill the chicken breast until cooked, Cool and slice thinly.
  2. Toast the pecan nuts in an oven until golden brown.
  3. 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.
  4. Combine the arugula, mixed greens, and endive, Refrigerate.
  5. Toss mixed greens,apples and vinaigrette. Place on a room-temperature plate and top with grilled chicken and toasted pecans.