Grilled chicken and pecan salad

Grilled chicken and pecan salad

Grilled chicken and pecan salad

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:

  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.