Friday, July 16, 2010

Dinner Salad #2 - Chicken, Cranberry, Feta Salad with Candied Pecans

As promised, we did have a second main course salad this week in an attempt to use up my over abundance of lettuce.  This recipe was created by mixing a few different salads I have made in the past to create a full meal.  I did use a specific recipe for Spicy Candied Pecans from, but the rest of the meal I created. The salad is both sweet and spicy, but the spice is mild, not hot.  My daughter enjoyed it and she usually shies away from "spicy" food. Once again, I would recommend serving this with a loaf of bread from the Artisan Bread in 5 minutes a day collection. We had cool watermelon as well which was a great contrast to the sweet and spicy salad.


1 recipe Spicy Candied Pecans
3-4 boneless, skinless chicken breasts
1-2 t Cajun Seasoning (I use Penzey's brand)
Mixed Greens, I used Bibb, Red Leaf and Romaine Lettuce and Spinach
1 Bunch Green Onions or 1/2 Red Onion, chopped
1/2-3/4 cup dried cranberries
1/2-1 cup crumbled feta cheese


4-6 T Raspberry Balsamic Vinegar
1-2 T Dijon Mustard
Salt and Pepper
6-8 T Olive Oil.


Preheat grill. Grill chicken after lightly seasoning with Cajun Seasoning. Make the Spicy Candied Pecans.  Allow the chicken and pecans to cool. In a large, shallow bowl, layer mixed greens, dried cranberries, green onions, chicken, feta cheese and pecans.  Prepare the dressing by whisking the mustard, vinegar, salt and pepper together. Then continue whisking while slowly adding the olive oil.  The dressing should become emulsified, almost creamy. Drizzle the dressing over the salad, toss and serve with additional pecans and feta cheese on the side.

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