Mixed Greens Chicken Salad with Candied Pepitas and Pecans

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Since my winter garden is bursting with greens. And because I’m sure everyone will be needing a break from everything turkey and pumpkin about now. I thought I would step outside of the holiday norm and have a salad. This is a big mix but you can use whatever greens you like.

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Fall Salad: Mixed Greens Chicken Salad with Candied  Pecans & Pepitas (pumpkin seeds)

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Ingredients

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For the chicken:

  • 2 boneless skinless breast
  • season with salt and pepper to taste

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For the dressing:

  • 1 teaspoon Dijon mustard
  • 1/4 cup white balsamic vinegar
  • 1/4 Pomegranate
  • pinch salt and Pepper
  • 1/3 to 1/2 cup extra-virgin olive oil

For the salad:

  • 8 cups mixed garden greens (baby lettuce, spinach, beet greens and radicchio lettuce) whatever looks good
  • 1 red apple (I used Jazz) 1 granny smith apple, cut into bite-sized pieces
  • 1/4 cup dried cranberries
  • sweet and salty roasted maple pecans and pepitas
  • dried cranberries
  • fresh cracked pepper and salt to taste

Instructions

  1. Using a grill panini press or skillet, grill or fry with a little olive oil in a skillet until browned and cooked through. Cut the chicken into bite-sized pieces and set aside.
  2. Make the dressing: Place the mustard, vinegar, pomegranate juice and a pinch of salt and pepper in a small bowl.  Whisk in 1/3 to 1/2 cup of the olive oil. Taste. There should be the balance of sweet and tangy in the dressing, and it will be on the thicken slightly.
  3. In a large bowl, combine the greens. Toss well before adding the chicken, apple cranberries, candied roasted maple pecans & seeds. Serve dressed or dressing on the side.

 

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For the Sweet and Salty Roasted Maple Pecans and Pepitas:

  • 1 cup pecan halves
  • 1 cup raw pepitas (pumpkin seeds)

preheat the oven to 350°F.  Cover a baking sheet with parchment paper set aside.

In a medium bowl place the pecans and 1/4 cup pure maple syrup and 1/4 teaspoon salt and toss to coat the nuts. Spread the pecans on half of the sheet of parchment.

Repeat coating the pepitas in the same way. spread on the other half of parchment. Bake in the oven for 45 minutes tossing the nuts and seeds every 15 minutes. After 45 minutes the maple syrup will have caramelized and turned to a nice candy coating. if it is still a little-wet bake another 10 minutes.

Store leftover nut in an airtight container or zip-lock bag. They will keep for about 2 weeks at room temperature or 3 months if refrigerated or frozen.

 

 

 

Fall Salad: Mixed Greens Chicken Salad with Candied  Pecans & Pepitas (pumpkin seeds)

For the chicken:

  • 2 boneless skinless breast
  • season with salt and pepper to taste

For the dressing:

  • 1 teaspoon Dijon mustard
  • 1/4 cup white balsamic vinegar
  • 1/4 Pomegranate
  • pinch salt and Pepper
  • 1/3 to 1/2 cup extra-virgin olive oil

For the salad:

  • 8 cups mixed garden greens (baby lettuce, spinach, beet greens and radishes
  • 1 red apple (I used Jazz) 1 granny smith apple, cut into bite-sized pieces
  • 1/4 cup dried cranberries
  • sweet and salty roasted maple pecans and pepitas
  • dried cranberries
  • fresh cracked pepper and salt to taste

Instructions

  1. Using a grill panini press or skillet, grill with a little olive oil in a skillet until browned and cooked through. Cut the chicken into bite-sized pieces and set aside.
  2. Make the dressing: Place the mustard, vinegar, pomegranate juice and a pinch of salt and pepper in a small bowl.  Whisk in 1/3 to 1/2 cup of the olive oil. Taste, should be the balance of sweet and tangy in the dressing, and it will only thicken slightly.
  3. In a large bowl, combine the greens. Toss well before adding the chicken, apples, cranberries, candied roasted maple pecans and seeds. Serve dressed or with dressing on the side.

For the Sweet and Salty Roasted Maple Pecans and Pepitas:

  • 1 cup pecan halves
  • 1 cup raw pepitas (pumpkin seeds)

preheat the oven to 350°F.  Cover a baking sheet with parchment paper set aside.

In a medium bowl place the pecans and 1/4 cup pure maple syrup and 1/4 teaspoon salt and toss to coat the nuts. Spread the pecans on half of the sheet of parchment.

Repeat coating the pepitas in the same way. spread on the other half of parchment. Bake in the oven for 45 minutes tossing the nuts and seeds every 15 minutes. After 45 minutes the maple syrup will have caramelized and turned to a nice candy coating if it is still a little wet bake another 10 minutes.

Store leftover nut in an airtight container or zip-lock bag. They will keep for about 2 weeks at room temperature or 3 months if refrigerated or frozen.

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Enjoy,

go the extra mile, it’s never crowded

Lury

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Tuna Nicoise Salad

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Recipe by Lury Budde @ kitchen Budde

 

Tuna Nicoise Salad is filled with warm crispy potatoes, perfectly cooked tuna, hard boiled eggs, fresh green beans, Nicosie or Kalamata olives and salty little capers over a cold bed of lettuce drizzled with a white balsamic vinaigrette makes this a family favorite.

 

Yield: 4 Servings
Ingredients

  • 1 pound red new potatoes thickly sliced into thirds
  • 1 pound Baby Mixed Salad Greens, Washed and Dried
  • 4 whole Hard Boiled Eggs, Sliced
  • 1 pound garden fresh Tomatoes
  • 1/4 whole Red Onion, Sliced Thin
  • 1 cucumber sliced
  • 1/2 cup Nicoise or Kalamata Olives, Drained

 

White balsamic vinaigrette

 

  • 1/2 teaspoon Dill
  • 1/4 teaspoon fresh chives (freeze dried work well too)
  • 1/3 cup White Balsamic Vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon Salt or to taste
  • 1/2 teaspoon Pepper, Fresh Ground
  • 1 cup Extra Virgin Olive Oil

 

Directions
White Balsamic Vinaigrette combine white balsamic vinegar, shallot, 1/2 teaspoon dill, chopped chives, 1/2 teaspoon salt and pepper in a container with a tight-fitting lid. Shake until well combined.

  1. Preheat grill press to 450 degrees.
  2. Parboil the potatoes and green beans until just tender. Drain and set the beans aside. Mix potatoes with 3 tablespoons olive oil until potatoes are toss to coat.
  3. Place potatoes on the grill for 6 to 10 minutes or until scored and golden brown and tender on the inside.
  4. Meanwhile on a large bowl spread lettuce and top with hard-boiled eggs, tomatoes, red onion, olives and green beans.
  5. salt and pepper tuna steaks
  6. Heat a panini or indoor grill (or heavy duty pan like a cast iron skillet until hot over medium-high heat). Add olive oil and place tuna steak cook for about 4 minutes until skin is lightly brown. (if using a skillet flip tuna steaks over and cook an additional 3-4 minutes until tuna is cooked through and releases easily from pan). Be careful not to overcook tuna steaks.
  7. Slice the tuna steak at a diagonal into long strips. Place tuna over a bed of lettuce.
  8.  Drizzle with White Balsamic Vinaigrette.