Mixed greens with chicken, goat cheese and pecans
Mixed greens with chicken, goat cheese and pecans
Rating: (1 rated)
Recipe Yield: Total time: 25 minutes | Serves 8
1 cup pecans 1/2 cup plus 2 tablespoons olive oil, divided Salt 1/4 cup plus 2 tablespoons sherry vinegar 4 teaspoons Dijon mustard 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano Freshly ground black pepper 1 prepared rotisserie chicken, warm or at room temperature 9 cups loosely packed spinach 6 cups arugula 3 cups torn dandelion greens 1/2 red onion, sliced lengthwise into very thin strips 1 cup brined olives, such as nicoise or kalamata 1/3 cup capers 1/2 pound fresh goat cheese

Step 1 Heat the oven to 350 degrees. In a small bowl, combine the pecans with 2 tablespoons olive oil and a good pinch of salt. Spread the pecans in a single layer on a baking sheet and toast for 10 to 14 minutes. Remove and set aside to cool slightly.

Step 2 While the nuts are toasting, prepare the dressing: In a medium bowl, place the remaining one-half cup oil. Whisk in the sherry vinegar, then the mustard. Whisk in the thyme, oregano, one-half teaspoon salt and several grinds of pepper. Taste and adjust as desired. This makes about 1 cup vinaigrette.

Step 3Remove the legs and breasts from the chicken. Chop the chicken into coarse cubes and set aside.

Step 4In a large bowl, combine the spinach, arugula and dandelion greens. Toss in the red onion, olives and capers, then dress with one-half cup of dressing. Toss the salad, adding additional dressing as desired. Toss in the cubed chicken.

Step 5Divide the salad between 4 plates. Crumble the goat cheese in large chunks over the salads, then sprinkle over the pecans. Serve immediately.

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