GRILLED
CHICKEN SALAD w/ BLUEBERRY DRESSING
INGREDIENTS:
Blueberry Dressing:
1 Tbsp. Dijon-style mustard
1 Tsp. Sugar
3 Tbsp. Blueberry-flavored wine vinegar
Freshly ground black pepper
Salt
1/3 C. Virgin olive oil
Salad:
About
4 cups small leaves of mixed young lettuce, spinach and other garden greens, or
combination of spinach leaves and watercress springs
1/2 C. AzarÒ Honey Roasted Pecans
1 Apple cored and thinly sliced or diced small
(optional)
1/2 Red onion, thinly sliced and separated into rings
4 Slices bacon
2 C. Shredded grilled chicken (smoked is preferable)
DIRECTIONS:
To make salad
dressing, combine mustard, vinegar, sugar salt and pepper to taste in small
bowl; whisk in olive oil until well blended. Reserve.
Trim spinach
and watercress. Wash leaves, dry and wrap in a cloth towel and
chill. Chop most of the pecans,
leaving a few whole for garnish and reserve. Cook bacon in skillet over medium heat until crisp, about
5-8 minutes, or microwave on a special bacon-cooking sheet. Reserve bacon
drippings. Drain bacon on paper toweling, then crumble and set aside.
Arrange
chilled greens on plates. Top with apple slices/dices, chopped pecans and
bacon. Heat bacon drippings over
medium heat, add sliced chicken and heat through, remove chicken with slotted
spoon and arrange on top of salad greens, top with onion rings. Add reserved salad dressing to pan
drippings, heat and combine flavors, then drizzle over salads. Serve
immediately.
Serves 4 as
salad; 2 as main course.