May 12, 2011

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Chicken Pecan Salad with Cranberries

from Stop and Smell the Rosemary

Serves 4



2 large egg yolks

2 T apple cider vinegar

2 T sugar

1 tsp Dijon mustard

¼ tsp salt

¾ cup vegetable oil


2 whole bonelss, skinless chicken breasts, poached and diced

¾ cup fresh or dried cranberries

3 ribs celery, diced

1 cup pecans, coarsely chopped

1 head red leaf lettuce, torn


Blend egg yolks, vinegar, sugar, mustard, and salt in a food processor. With machine running, add oil slowly in a thin stream. Refrigerate. Place chicken, cranberries, and celery in a serving bowl. Add dressing and toss to coat. Cover and refrigerate 8 to 10 hours. Just before serving, add pecans and toss gently. Serve over lettuce.

May 12, 2011

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