Apple-Walnut Greens with Chicken Dried Plums & Spiced Pecans

Yield: 4 servings

Spiced Pecans:
1 cup pecan halves
1 tablespoon each vegetable oil and packed brown sugar
1/4 teaspoon each ground red pepper and ground cumin

Salad:
8 cups (about 8 ounces) mixed salad greens
1 package (6 ounces) fully-cooked grilled chicken strips
1 1/2 cups (6 ounces) green beans, blanched
1 cup (about 6 ounces) coarsely chopped dried plums
1/2 cup Apple Walnut Vinaigrette (recipe below) or prepared red wine vinaigrette
1/2 cup (4 ounces) crumbled goat cheese

Prep Time 15 minutes

Heat oven to 300 F.

For Pecans:
In medium bowl, combine all ingredients; toss to coat. Bake, in even layer on baking sheet, 10 to 12 minutes or until lightly browned, stirring occasionally; set aside.

For Salad:
In large bowl, combine mixed greens, chicken, green beans, dried plums and Spiced Pecans. Drizzle with Apple Walnut Vinaigrette; toss to coat. Sprinkle with goat cheese; serve immediately.

Apple Walnut Vinaigrette:
In blender, process 1/2 of a peeled, cored and cut-up Granny Smith apple, 1 peeled shallot, 1/4 cup apple cider vinegar and 1 teaspoon sugar until smooth. With motor running, slowly add 2/3 cup vegetable oil and 1/3 cup walnut oil until creamy. Season with salt and pepper, as desired. Store, covered, in refrigerator for up to 3 days.

Tip:
To blanch green beans, cook in salted boiling water just until crisp-tender. Drain; immediately drop into ice water to cool. Drain.

Nutritional Information (per serving)
Calories 655, Cholesterol 46mg, % of Calories from Fat 66%, Fat 48g, Sodium 486mg, Carbohydrates 41g, Protein 22g, Fiber 8g

Source: California Dried Plum Board - Gale Gand

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