Grilled Chicken and Pecan Salad

Created by Executive Chef Stephen Stewart, CEC, CDM, CFPP
TidePointe, A Classic Residence by Hyatt
Serves 10

• 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

1. Grill chicken breast until thoroughly cooked. Cool and slice thinly.
2. Toast pecans in a 300° F oven until golden brown.
3. In a pan over medium heat combine apple cider, cider vinegar, Worcestershire sauce, Tabasco sauce and thyme.
4. Slowly whisk in walnut oil and continue cooking until sauce reduces slightly.
5. Combine arugula, mixed salad greens, and Belgian endive. Refrigerate until needed.
6. For each serving, toss 2 ounces of each of the greens and apples with 1 tablespoon of vinaigrette.
7. Place on a room temperature plate and top with 3 ounces of sliced chicken and 1/2 ounce pecans.
8. Drizzle with vinaigrette.