Recipe: Grilled Chicken and Pecan Salad with Apple Cider Vinaigrette

GRILLED CHICKEN AND PECAN SALAD

1 1/4 lbs. boneless, skinless chicken breast
5 oz. pecan halves
FOR THE DRESSING:
1 1/4 cups apple cider
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
1 tbsp. Tabasco sauce
1 tbsp. chopped thyme
2 tbsp. walnut oil
FOR THE SALAD:
9 oz. arugula
6 oz. mixed salad greens
5 oz. julienned endive
1 1/4 lbs. sliced Granny Smith apples

Grill the chicken breast until thoroughly cooked. Cool and slice thin; set aside.

Toast the pecans in a 300 degree F oven until golden brown; set aside.

In a saucepan, over high heat, reduce the apple cider by two-thirds. Remove from heat. Combine the reduced cider, vinegar, Worcestershire sauce, Tabasco and thyme. Slowly whisk in the oil; set aside.

Combine the arugula, salad greens and endive and refrigerate until needed.

TO SERVE:
Keeping 5 teaspoons of dressing in reserve, toss the salad greens and apple slices together with the dressing. Divide the salads between 10 room-temperature plates. Top each with 2 ounces of chicken and half an ounce of pecans. Drizzle 1/2 teaspoon of the reserved dressing over each salad.

Makes 10 servings
Source: Techniques of Healthy Cooking by the Culinary Institute of America