Grilled Chicken and Pecan Salad - Our Approach to Senior Living

Grilled Chicken and Pecan Salad
Created by Executive Chef Stephen Stewart, CEC, CDM, CFPP TidePointe, A Classic Residence by Hyatt Serves 10
Ingredients: 2-1/4 packages skinless boneless chicken breast 5 ounces pecan halves 10 ounces apple cider 2-1/2 tablespoons cider vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Tabasco sauce 1 tablespoon fresh thyme—chopped 2-1/2 tablespoons walnut oil 9 ounces arugula 6 ounces mixed salad greens 5 ounces Belgian endive—julienne 20 ounces Granny Smith apple—thinly sliced Directions: Grill chicken breast until thoroughly cooked. Cool and slice thinly. Toast pecans in a 300� F oven until golden brown. In a pan over medium heat combine apple cider, cider vinegar, Worcestershire sauce, Tabasco sauce and thyme. Slowly whisk in walnut oil and continue cooking until sauce reduces slightly. Combine arugula, mixed salad greens, and Belgian endive. Refrigerate until needed. For each serving, toss 2 ounces of each of the greens and apples with 1 tablespoon of vinaigrette. Place on a room temperature plate and top with 3 ounces of sliced chicken and 1/2 ounce pecans. Drizzle with vinaigrette.
Nutritional Information: Per Serving (excluding unknown items): 187 Calories; 9g Fat (44.2% calories from fat); 14g Protein; 13g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 69mg Sodium. Exchanges: 0 Grain (Starch); 1-1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1-1/2 Fat; 0 Other Carbohydrates.
Click here to see our other flavorful and nutritious Classic Residence by Hyatt recipes.