Fresh herbs, apples and bleu cheese combine to give this autumn salad a unique flavor. It's a good way to highlight the tastes of the season without being heavy or cloying. This recipe was developed for weekend luncheons at Camp David.
CHICKEN, APPLE AND PECAN SALAD
On Fall Greens
Serves Four
Ingredients:
For The Dressing,
1T chopped tarragon
½ t chopped parsley
1t minced garlic
1t minced shallot
1 t brown sugar
¼ t Worcestershire sauce
½t Dijon Mustard
1/3 C olive oil
2T tarragon vinegar
2T cider vinegar
1T Port wine
S & T
Method:
1) Combine all ingredients in a small bowl, mix 30 sec., and hold for service.
Ingredients:
For Chicken,
4-3 oz chicken breasts – boneless skinless
1T olive oil
1T lemon juice
½ T chopped garlic
½ T Balsamic vinegar
S & P
Method:
1) Pre heat broiler or charcoal grill
2) Marinate chicken 5 min.
3) Cook chicken 3-4 min per side until just done. Hold at room temperature for service.
Ingredients:
For The Salad,
1C apple wedges – from tart apple (Granny Smith or other)
¼ C julienne red onion
¼ C dried currants
1/3 C chopped spiced pecans or regular pecans
1T chopped tarragon
1t lemon zest
1/3 C Stilton cheese crumbles
2 C mixed fall greens (could include Frisee, beet greens, spinach, endive, baby green of your choosing)
Method:
1) Sliced cooked chicken on bias ¼ inch thick.
2) Combine all ingredients except greens, pecans, and cheese with the dressing, toss lightly.
3) Add greens and toss again and divide on to plates.
4) Sprinkle each salad with pecans and Stilton crumbles. Serve.
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