Romaine Salad with Chicken, Cheddar, Apples, Spiced Pecans and Cranberry Vinaigrette
User Reviews
4.6
26 reviews
Excellent
Romaine Salad with Chicken, Cheddar, Apples, Spiced Pecans and Cranberry Vinaigrette
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
Salad:
- 1 ½ pounds chicken breast boneless skinless, about 3-4 medium
- salt
- black pepper
- 1 tablespoon vegetable oil or canola oil
- ½ cup water
- 1 large head romaine lettuce torn into bite-size pieces (about 8-10 cups)
- 8 ounces cheddar cheese cut into 1/2-inch cubes, sharp or extra-sharp
- 1 medium apple cored and chopped or sliced thin, Granny Smith
- ½ red onion sliced thin
- ¼ cup dried cranberries
- 1 cup pecan store-bought or following the simple recipe below, spiced
Dried Cranberry Vinaigrette:
- ¼ cup cranberry juice or water
- ¼ cup dried cranberries
- ¼ cup red wine or raspberry vinegar
- 1 shallot peeled and quartered
- 1 garlic peeled, small clove
- 2 teaspoons thyme or 1/2 teaspoon dried, fresh
- 2 teaspoons Dijon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¾ cup extra-virgin olive oil
Quick Spiced Pecans:
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ⅛ teaspoon cloves ground
- ⅛ teaspoon ground allspice
- 2 cups pecan halves
- 1 tablespoon sugar
Instructions
- For the chicken and salad, pat the chicken dry with paper towels and season both sides with the salt and pepper. Heat the oil in a large 12-inch nonstick skillet over medium heat until the oil is shimmering and hot. Add the chicken and cook until it is nicely browned on one side, about 3 minutes. Flip the chicken over, add the water, and cover the skillet. Cook the chicken, letting it poach, until it is cooked through, about 5-7 minutes. Transfer the chicken to a cutting board and let it cool slightly before carving.
- Toss the lettuce, cheese, apple, pecans, onion and dried cranberries together. Divide the salad among the serving plates. Slice the chicken on a diagonal and arrange over the salad. Serve with the vinaigrette. I prefer to let everyone douse their own salad with dressing, but you could toss the salad with 1/2 cup or so of the vinaigrette before assembling it on the plates and serve the extra dressing on the side.
- For the pecans, melt the butter in a 12-inch nonstick skillet over medium-low heat. Stir in the spices and then the pecans. Toast the nuts, stirring often, until the color deepens slightly and they are lightly toasted, about 5-7 minutes. Transfer the nuts to a bowl and toss with the sugar. Let them cool completely before tossing with the salad.
- For the dressing, combine the cranberry juice (or water) and cranberries in a small microwave-safe bowl. Cover with plastic wrap and microwave on high for one minute until hot. Process the hot cranberry mixture, vinegar, shallot, garlic, thyme, mustard, salt and pepper in a blender until the shallot and garlic are finely chopped. With the blender running, add the oil and continue to blend until the dressing is smooth and well-combined. Thin the dressing, if needed, with additional cranberry juice. Refrigerate until ready to serve.
Nutrition Information
Show Details
Serving
1 Serving
Calories
1130kcal
(57%)
Carbohydrates
35g
(12%)
Protein
36g
(72%)
Fat
97g
(149%)
Saturated Fat
22g
(110%)
Cholesterol
135mg
(45%)
Sodium
840mg
(35%)
Fiber
8g
(32%)
Sugar
23g
(46%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 1130 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 1130kcal | 57% |
| Carbohydrates | 35g | 12% |
| Protein | 36g | 72% |
| Fat | 97g | 149% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 135mg | 45% |
| Sodium | 840mg | 35% |
| Fiber | 8g | 32% |
| Sugar | 23g | 46% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
26 reviews
Excellent
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