Pecan Chicken Salad - Robson Quail Creek's The Grill - Tucson News Now

Pecan Chicken Salad - Robson Quail Creek's The Grill

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Pecan Chicken Salad

Chef Aris Cabrera /Robson Quail Creek's The Grill

 

Ingredients:

 

  • Pecan crusted chicken breast
  • 2 cups spring mix
  • 1/2 cup mandarin oranges
  • 1/2 avocado
  • 2oz toasted pecan pieces
  • 2oz cucumber slices

 

 

Pecan crusted chicken breast

 

 

  • Ingredients:
  • 8oz chicken breast
  • 2oz pecan dust
  • 2oz Panko bread crumbs
  • Salt and paper to taste
  • 2oz olive oil

 

 

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

 

Ingredients:

 

  • 1/2 cup rice wine vinegar
  • 1peel of pear
  • 1/2 cups Olive oil
  • 1/4 cup pecan dust
  • Fresh thyme spring
  • 1 minced garlic clove
  • 1/2 minced shallot
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon honey
  • 1 egg yolk

 

 

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.

 

Salad arrangement:

 

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.   

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