Friday, September 21, 2007

Pecan-Crusted Chicken Salad

I was very pleased with myself for making this one up, based loosely on the memory of a salad I had at Grub in Los Angeles a year ago.

Baby spinach
Goat cheese
1 large Asian "apple-pear"
2 boneless, skinless chicken breasts
2 C finely chopped pecans
3 Tbs cornstarch
2 Tbs honey
1 Egg
2 Tbs milk
Salt and pepper
Olive oil

In a shallow bowl, mix the pecans and cornstarch. In a second bowl, whisk together the egg, honey, and milk, and season with salt and pepper. Dip the chicken into the egg mixture and then in the pecans to coat. Place in a shallow baking pan with a little olive oil. Bake at 400 degrees for 20-30 minutes, turning over halfway through. Allow to sit for 5 minutes before slicing.

Cut the Asian pear into chunks. Toss with the spinach and orange dressing (see below). Serve with hunks of goat cheese and the sliced chicken on top.

Orange-Honey Dressing:

1 small orange (I used a tangelo)
2 Tbs honey
2 Tbs olive oil
Salt and pepper

Combine the zest of the orange, its juice, and all other ingredients.

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