Pecan Chicken Salad
Chef Aris Cabrera /Robson Quail Creek's The
Pecan crusted chicken breast
Mix pecan dust and Panko with salt and pepper, coat chicken breast with pecan mixture, cook chicken breast on a medium high skillet until each side are golden brown, finish coking at low temperature for 2 minutes, set a side.
Pear and pecan vinaigrette
Put all ingredients in a blender except for pecans and oil, blend and add oil little at the time, once the emulsion is done gold in the pecans set a side.
Place the lettuce on the middle of the plate, arrange each ingredients like "cob salad look like" set the dressing on the side or if you prefer toss the dressing into the lettuce before serving.