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Chicken Salad with Candied Pecans
and Basil-Gorgonzola Vinaigrette
A group of us got together last night to watch the season premiere of Mad Men. I hadn't been able to get this show out of my head since catching the marathon a week ago, and I'd been looking forward to last night's episode ever since.
For dinner, I made chicken salad with romaine lettuce, Roma tomatoes, candied pecans, gorgonzola cheese, and basil and gorgonzola vinaigrette. Putting together the salad was straightforward, as well as baking the chicken, but the dressing required some simple blending of a handful of cheese with spoonfuls of vinaigrette for a tangy and creamy dressing that complemented the chicken, romaine lettuce, tomatoes, and pecans very well. |
Ingredients- 2 servings
* 1 head of romaine lettuce
* 2 roma tomatoes
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1/2 cup Private Selection Slow-Roasted pecans
* 3 tbsp white, granulated sugar
* 1/2 cup Monari Federzoni Oregano & Basil Balsamic
* 1/3 cup Athenos Natural Gorgonzola Cheese, crumbled
* salt
* fresh ground pepper
* extra virgin olive oil
* 2 filets of skinless, boneless chicken breast
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Directions:
1) Preheat oven to 375 degrees F.
2)
Wash chicken.
3) In casserole dish, line with aluminum foil.
4) Sprinkle salt, pepper, olive oil on both sides of chicken.
5) Bake chicken 30 minutes.
6) Allow chicken to cool; slice chicken
into strips.
7) Slice lettuce.
8) Slice
tomatoes.
9) Place lettuce, tomatoes, chicken onto serving plate. Set aside.
10) In small saucepan, combine pecans and sugar on medium
heat.
11) Stir pecans and sugar.
12) When sugar has caramelized, remove saucepan from heat.
13) In blender, combine Oregano & Basil Balsamic and cheese.
14) Pulse blender until dressing is creamy consistency.
15) Drizzle dressing over lettuce, tomatoes, chicken.
16) Sprinkle pecans, cheese over salad.
17)
Enjoy.
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