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Toasted-Pecan Chicken Salad
From Every Day with Rachael Ray, August - September 2006 Menu Planner 7/06 Sunday: Toasted-Pecan Chicken Salad Printer version of this recipe Monday: Couscous Salad with Grilled Shrimp Scampi Tuesday: Chicken and Honey-Buttered Waffles Wednesday: Coconut-Poached Salmon Thursday:Bacon Sloppy Joes Friday: Pork Tenderloin w/ Apple Succotash Saturday:Tomato Blue Cheese Tart Shopping List: Meal Plan and Shopping List 7-06 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? |