Grilled Chicken Salad with Spiced Pecan Dressing

By KDHarmon

Ingredients

• Vinagrette:
• 2 Tbl coarsely ground pecans
• 1/4 tsp cayenne pepper
• Salt and Pepper to taste
• 2 Tbl balsamic vinegar
• 2 Tbl olive oil
• Salad:
• 1/2 C finely diced red onion
• 1 pear, peeled, cored and cut into 1/2-inch dice
• 1 red bell pepper, cored, seeded and cut into 1/4-inch dice
• 1 fennel bulb (white part only), cut into 1/4-inch dice
• 1 bunch arrugula or watercress, stemmed and chopped into 1/2-inch pieces
• 4 ounces Gorgonzola crumbles
• 8 butter lettuce leaves
• 2 boneless, skinless chicken breasts, grilled and sliced lenghtwise into 1/4-inch thick slices.

Preparation

Step 1

Dressing:
In saucepan over med-high heat, combine pecans, cayenne, salt and pepper. Cook, stirring constantly until pecans began to toast, 4-5 minutes. Set aside to cool. In bowl whisk vinegar, oil and pecans. Set aside.

Salad:
Combine red onion, pear, pepper, fennel, arugula, gorgonzola and vinagrette. Mix well.

In individual bowls, arrange 2 butter lettuce cups. Divide salad among 4 bowls and top with equal amounts of chicken.