PECAN APPLE CHICKEN SALAD RECIPE RECIPES

Steps:

• Place the romaine and spring mix lettuces in a large salad bowl.
• Chop the apples and coat the pieces with lemon juice to prevent them from browning.
• Add the apples, chicken, pecans, cranberries, and blue cheese crumbles to the lettuces and toss to combine.
• Prepare the salad dressing by whisking together the lemon zest, salt, pepper, minced garlic, pomegranate and orange juices, and vinegar.
• While whisking vigorously, slowly drizzle the oil into the juice mixture. Whisk continuously to emulsify the salad dressing.
• Pour the salad dressing (you may not use all of it) over the salad and toss to combine. Add more salad dressing as desired and garnish with a sprinkle of chopped parsley.
• Serve immediately.
• Extra virgin olive oil would be overpowering in this vinaigrette. We want to keep the dressing light and tangy - this is why we recommend a very light olive oil, or preferably, vegetable oil.
• Use 100% pure pomegranate juice - it is available in the refrigerated juice section. Orange juice also adds some tang with a bit of sweetness to the vinaigrette, but sugar is needed to offset the vinegar.
• Lemon juice keeps the apples from discoloring. Squeeze about a tablespoon or so over the diced apples and toss them around so the lemon juice coats all the sides of the apple pieces.
• The salad dressing can be prepared in advance - shake well before tossing with the salad. The salad should not be prepared until ready to serve.

Steps:

• Place the romaine and spring mix lettuces in a large salad bowl.
• Chop the apples and coat the pieces with lemon juice to prevent them from browning.
• Add the apples, chicken, pecans, cranberries, and blue cheese crumbles to the lettuces and toss to combine.
• Prepare the salad dressing by whisking together the lemon zest, salt, pepper, minced garlic, pomegranate and orange juices, and vinegar.
• While whisking vigorously, slowly drizzle the oil into the juice mixture. Whisk continuously to emulsify the salad dressing.
• Pour the salad dressing (you may not use all of it) over the salad and toss to combine. Add more salad dressing as desired and garnish with a sprinkle of chopped parsley.
• Serve immediately.
• Extra virgin olive oil would be overpowering in this vinaigrette. We want to keep the dressing light and tangy - this is why we recommend a very light olive oil, or preferably, vegetable oil.
• Use 100% pure pomegranate juice - it is available in the refrigerated juice section. Orange juice also adds some tang with a bit of sweetness to the vinaigrette, but sugar is needed to offset the vinegar.
• Lemon juice keeps the apples from discoloring. Squeeze about a tablespoon or so over the diced apples and toss them around so the lemon juice coats all the sides of the apple pieces.
• The salad dressing can be prepared in advance - shake well before tossing with the salad. The salad should not be prepared until ready to serve.