St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Toasted-Pecan Chicken Salad 

From Every Day with Rachael Ray, August - September 2006

4 SERVINGS
PREP TIME 20 min; COOK TIME 10 min
Ingredients
        
                1 cup pecan halves (4 ounces)
                4 chicken breast cutlets (about 3/4 pound), cut into 1/2-inch pieces
                Salt
                2 tablespoons plus 1/3 cup extra-virgin olive oil
        
                1/3 cup firmly packed basil leaves
                Zest of 1 lemon, plus 1 tablespoon juice
                2 ripe pears, cut into small cubes
                One 7-ounce bag of salad greens
        
1. In a nonstick skillet, toast the pecans over medium heat, tossing
frequently, for 2 to 3 minutes. Transfer the nuts to a bowl.
2. Season the chicken with salt. In the nonstick skillet, heat the 2
tablespoons of olive oil over medium heat and cook the chicken pieces,
stirring occasionally, until just cooked through, about 5 minutes.
3. Meanwhile, in a blender, combine the remaining 1/3 cup of olive oil
with the basil, lemon zest, lemon juice and 1/3 cup of the pecans and
blend until smooth; season the pesto dressing to taste with salt.
4. In a medium bowl, toss the cooked chicken, pears and the remaining
toasted pecans with half of the dressing. In a large bowl, toss the
salad greens with the remaining dressing. Divide the greens among 4
plates and top with the pecan-chicken mixture.

Date: Sat, 22 Jul 2006
From: "Sr. Gloriamarie Amalfitano" 
To: anglican@stsams.org 
Subject: Re: [Anglican] Is Chocolate Pudding Racist?