Chopped Pecan Salad and Blackened Chicken

Romaine, corn, cucumbers, red onions, black beans, shredded cheddar, chopped pecans and sliced green onions with blackened chicken and honey mustard vinaigrette.

By: Desmond Fannin, Signature Chef

Prep Time: 20 min
Cook Time: 10 min

RECIPE
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Servings:

Yield: 4 Salads

Ingredients:

1/2 cup honey mustard vinaigrette
3 blackened chicken breast, (4 ounce each), sliced 1/4 inch
6 cups romaine lettuce, chopped 1/4 inch
1/2 cup frozen corn, thawed, drained
1/2 cup cucumber, diced 1/4 inch
1/2 cup red onions, diced 1/4 inch
1/2 cup black beans, canned, drained
1/2 cup sharp cheddar cheese, shredded
1/2 cup pecan pieces, chopped
1 tablespoon green onions, sliced 1/8 inch

Honey Mustard Vinaigrette
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon Italian parsley leaves, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil

Blackened Chicken Breast
3 chicken breast, boneless, skinless (4 ounce each)
1 tablespoon canola oil
3 tablespoons Cajun seasoning

Allergens:

Milk, Mustard, Tree Nuts

Nutritional Information

Directions:

Honey Mustard Vinaigrette: Combine vinegars, mustard and honey. Whisk until smooth. Stir in parsley, salt and pepper. Add oil in a slow, steady stream, whisking until incorporated.
Blackened Chicken Breast: Coat chicken on both sides with Cajun seasoning. Heat oil in sauté pan. Add chicken. Cook for 1 minute per side or until golden brown in color. Transfer to a sheet pan. Roast in a preheated 400 degree oven for 6 to 8 minutes Slice chicken on a bias, 1/4 inch strips.
For Service: In a bowl, combine all ingredients except chicken, pecans and green onions. Place mixture evenly on 4 plates, top salads with 2 tablespoons pecans. Fan chicken on top of salads and garnish with green onions.