Senior, Junior Too, and I gobble up salads, especially if I toss a bit of chicken on top, but Junior can take them or leave them. Since Junior was away, salad was the order of the night. Junior’s loss, Junior Too’s gain. This salad boasts numerous taste sensations, but I believe the candied pecans and oil-less berry dressing are what stand out. Super delicious!
CANDIED PECANS:
1/4 cup brown sugar
2 tsp water
3/4 cup pecans, chopped
CHICKEN:
1 tsp olive oil
1 lb boneless skinless chicken tenderloins, sliced into 1/2″ thick pieces
1 tbsp brown sugar
BERRY DRESSING (Note: a great alternative is Ken’s Steak house Lite Raspberry Walnut Vinaigrette):
3/4 cup frozen mixed berries (raspberries, blackberries, blueberries), thawed
1/2 cup water
2 tsp granulated white sugar
3 tbsp white wine vinegar
1 tbsp minced fresh chives (optional)
pinch sea salt
pinch black pepper
SALAD:
2 cups fresh baby spinach
2 cups romaine lettuce, torn into bite-sized pieces
1/2 cup mushrooms, thinly sliced
1/4 cup shredded carrots
1/4 cup chopped red bell pepper
1/4 cup chopped yellow bell pepper
1/4 cup finely sliced red onion
3/4 cup frozen mixed berries, thawed
1 apple, cored, peeled, and chopped (optional)
1) PECANS: In small saucepan over medium heat, combine brown sugar and water and cook until sugar dissolves; add chopped pecans and stir to coat; cook 5-7 minutes, stirring throughout (sugar should for a crust on pecans); remove from heat and spread pecans on a plate, set aside
2) CHICKEN: Heat olive oil in large skillet over medium-high heat; add chicken and cook on each side 3-5 minutes until golden and cooked through; sprinkle brown sugar over top, stir, and cook additional 2 minutes; remove from heat, spread chicken on plate, and refrigerate
3) BERRY DRESSING: Combine berries, water, and sugar in blender and blend at medium speed 30 seconds; add vinegar, chives, sea salt, and pepper and blend about 30 seconds; refrigerate
4) SALAD: Divide spinach and romaine between 4 plates; over top of each, scatter mushrooms, carrots, red and yellow bell peppers, onion, berries, apple, chicken, and candied pecans; serve with berry dressing
SERVES: 4 (or 3 hungry salad lovers)
NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/18/12
TAMARA LEIGH: The Kitchen Novelist 