{soups-salads-and-salad-dressings} Romaine Salad with Chicken, Cheddar, Apple, and Spiced Pecans

Romaine Salad with Chicken, Cheddar, Apple, and Spiced Pecans- Serves 4
Recipe By: Lynne Rosetta Kasper
Published in: The Splendid Table

Ingredients
Dried Cranberry Vinaigrette:
1/4 cup cranberry juice
1/4 cup dried cranberries
1/4 cup raspberry vinegar
1 med shallot -- peeled
1 small garlic clove -- peeled
2 teaspoon fresh thyme leaves
2 teaspoon Dijon mustard
Salt and ground black pepper
3/4 cup extra-virgin olive oil
Salad:
1 lbs boneless -- skinless chicken breasts, trimmed
Salt and ground black pepper
1 tablespoon vegetable oil
1 large head romaine lettuce -- washed, dried, and torn into bite-
sized pieces (about 10 cups)
8 ounce sharp cheddar cheese -- cut into 1/2-inch cubes
1 Granny Smith apple -- cored and sliced thin
1/2 recipe Spiced Pecans (recipe follows)
1/2 small red onion -- sliced thin
1/4 cup dried cranberries

Instructions
1. For the Vinaigrette: Combine the cranberry juice and dried
cranberries in a microwave-safe bowl, cover with plastic wrap, and
microwave on high power until hot, about 1 minute. Process the hot
cranberry mixture, vinegar, shallot, garlic, thyme, mustard, 1/2
teaspoon salt, and 1/2 teaspoon pepper in a blender until the shallot
and garlic are finely chopped, about 15 seconds. With the blender
running, add the oil and continue to process until smooth and
emulsified, about 15 seconds.

2. For the Salad: Pat the chicken dry with paper towels and season
with salt and pepper. Heat the oil in a 12-inch nonstick skillet over
medium-high heat until just smoking. Add the chicken and cook until
browned on one side, about 3 minutes.

3. Flip the chicken over, add 1/2 cup water, and cover. Reduce the
heat to medium and continue to cook until the thickest part of the
chicken registers 160 to 165 degrees on an instant-read thermometer, 5
to 7 minutes longer. Transfer to a carving board and cool slightly.

4. Toss the lettuce, cheddar, apple, pecans, onion, and dried
cranberries with 3/4 cup of the vinaigrette. Divide the salad among
individual plates. Slice the chicken on the bias and arrange over the
greens. Spoon the remaining vinaigrette over the chicken or pass
separately. Serve immediately.

SPICED PECANS

Makes about 2 cups

These nuts can be stored in a zipper-lock bag at room temperature for
up to 1 week. If adding to a salad, be sure to shake off any extra
sugar first.

• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 2 cups pecan halves
• 1 tablespoon sugar

1. Melt the butter in a 12-inch nonstick skillet over medium-low heat.
Stir in the salt, pepper, cinnamon, cloves, and allspice, then stir in
the pecans. Toast the nuts, stirring often, until the color of the
nuts deepens slightly, 6 to 8 minutes. Transfer to a bowl, toss with
the sugar, then spread out on a plate to cool.

LYNNE'S TIPS

• Coarsely crushed salted almonds could be substituted for the pecans.
• Other cheeses can stand in for the cheddar. Experiment. Try crumbled
blue cheeses, feta, Sardo, Gouda, or a firm and crumbly chevre.
• A bowl of butternut squash soup would be good with this, too.
• Cider is the best thing to drink with this supper — sweet for the
kids, hard cider for the grown ups. With only about 4% alcohol, you'll
still be in fine shape to help with homework.

Recipe Notes
Raspberry vinegar gives this dressing a distinct fruity flavor;
however, red wine vinegar can be substituted. If the dressing seems
too thick, thin it out with additional cranberry juice or water.

Exported from A Cook's Books -- Recipe management for Macintosh

http://www.terryanddave.com

"My idea of pure heaven is to spend a day in the kitchen, peeling,
chopping, and stirring while the words of a good book fill the air
around me." Ruth Reichl

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