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Orange Pecan Chicken Salad
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Life Beautiful magazine 2009
| 1 lb. | skinless, boneless chicken breasts |
| 1 | beaten egg |
| 1/2 c. | finely chopped pecans |
| 2 Tb. | cooking oil |
| 4 c. | fresh baby spinach |
| 4 c. | mixed baby greens |
| 2 | navel or blood oranges, peeled and sliced |
| 1 | red onion, thinly sliced |
| Orange Balsamic Vinaigrette: | |
| 1/3 c. | orange juice |
| 1/4 c. | white balsamic vinegar |
| 1/4 c. | extra-virgin olive oil |
| 1 Tb. | honey |
| 1 1/2 tsp. | grated orange zest |
| 1/2 tsp. | salt |
| 1/4 tsp. | dry mustard |
| ground black pepper to taste |
Dip chicken in beaten egg; coat both sides with pecans. In a large skillet cook the chicken in oil over medium heat until chicken is done and crust is lightly browned. Slice chicken. On four dinner plates arrange spinach, baby greens, oranges, onion and sliced chicken. Serve with Orange Balsamic Vinaigrette.
For Orange Balsamic Vinaigrette: In a small bowl whisk together orange juice, white balsamic vinegar, olive oil, honey, orane zest, salt, dry mustard and pepper. Cover and chill until serving time.
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