I don’t know where the inspiration for this recipe came from. It has just been floating around in my head for a week or so. I think I read (Facebook) about a maple pecan encrusted chicken dish, maybe? Who knows? Who cares? I did this. It tastes marvelous.
Time: 10 minutes
Hardware: Salad bowl & salad tongs, measuring spoons and cups, a cutting board, and knives, a bowl, 4 serving dishes
- 1 bag of pre-washed Italian salad greens
- 2 slices red onion, separated into ring
- 2 cups of cold water
- 1 pear
- 1 cup of your favorite vinaigrette (or make my Pear Infused White Wine Vinaigrette)
- ¼ cup + 4 teaspoons crumbled feta cheese
- ½ pound pecan crusted chicken pieces (you can substitute chicken fingers)
- ¼ cup candied pecans (optional)
- Dash of S&P
- Soak the onion slices in the bowl of cold water. This will make them less pungent.
- Peel, core and slice the pear into ¼ inch chunks. Toss the pear pieces in a tablespoon of the vinaigrette. This will help prevent browning.
- Slice the chicken into bite sized pieces.
- Roughly chop the pecans (if you are using them)
- Drain the onions. Roughly dice half of them set the other half aside.
- Toss the greens with ½ cup of the vinaigrette.
- Add ¼ cup feta, the chopped onions, pears, and a dash of S&P and toss with the rest of the vinaigrette.
- Place the salad in serving bowls. Top each serving with onion rings, a tablespoon of candied pecans, 1 teaspoon of feta and the chicken slices.