Chicken Goat Cheese and Cherry Salad with Toasted Pecans Recipe

Chicken goat cheese and cherry salad with toasted pecans

Ingredients: serve 4
Chicken Goat Cheese and Cherry Salad with Toasted Pecans Recipe
½ cup coarsely chopped pecans
2 boneless, skinless chicken breasts about ¾ pound) salt and pepper
5 tablespoons extra virgin olive oil
½ cup water
2 ½ tablespoons orange marmalade
2 ½ tablespoons sherry vinegar
1 small shallot, minced
12 ounces cherries, pitted and halved
1 (5 ounce) bag mesclun greens
4 ounces goat cheese, crumbled (about 1 cup)

Procedures:
  • In medium nonstick skillet, toast pecans over medium high heat until browned and fragrant, about 5 minutes. Transfer to plate, set aside, and wipe out skillet. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in now empty skillet over medium high heat until just smoking. Cook chicken until browned, about 3 minutes. Flip chicken, then stir in water and 1 tablespoon marmalade. Simmer, covered, over medium heat until chicken is cooked through, 5 to 7 minutes. Transfer to cutting board.
  • In large bowl, combine remaining marmalade, vinegar, and shallot. Slowly whisk in remaining oil. Season with salt and pepper. In small bowl, toss cherries with 1 tablespoons dressing.
  • Add mesclun to dressing, toss to combine, and divide among individual plates. Top with cherries, pecans, and goat cheese. Slice chicken crosswise and arrange on top of salad. Serve.
Chicken Goat Cheese and Cherry Salad with Toasted Pecans Recipe

Chicken Goat Cheese and Cherry Salad with Toasted Pecans Recipe



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