Apple-Walnut Greens with Chicken Dried Plums & Spiced Pecans
Yield: 4 servings
1 cup pecan halves
1 tablespoon each vegetable oil and packed brown sugar
1/4 teaspoon each ground red pepper and ground cumin
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.
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
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:
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.
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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